• p101


    Tart pastry

    400g of plain flour

    1 pinch of salt

    200g of unsalted butter, cold and diced

    2 eggs

    iced water

    1 tsp of milk

    Tart filling

    1 egg

    100ml of double cream

    1 tsp of chopped chives

    4 asparagus spears

    1/2 red onion

    115g of blue cheese, cut into 4 slices


    freshly ground black pepper

    olive oil

    To plate

    40g of rocket

    olive oil

    balsamic vinegar


    To make the pastry, sift the flour and salt in a mixing bowl and add the diced butter. Rub the butter into the flour with your fingers until it resembles breadcrumbs

    Add 1 egg, mix well, then add some ice water, a spoonful at a time, just until the pastry comes together. Wrap the pastry in cling film and rest in the fridge for 30 minutes before rolling out

    Preheat the oven to 170ºC/gas mark 4. Roll out the pastry to 4mm thickness. Line the individual tart tins with the pastry, making sure the pastry goes right to the edge of the tins

    Cover the pastry with parchment paper, then fill with dry rice or baking beads. Bake in the oven for 15 minutes, then remove the cling film and rice/beads

    Whisk 1 egg with the milk and brush the egg wash over the tarts. Place back in the oven for 2 minutes or until golden brown. Remove from the oven and turn up the oven to 190ºC/gas mark 5

    For the tart filling, slice and sauté the onion in a pan with a little olive oil for about 5 minutes

    Crack the egg into a bowl and whisk together with the double cream and chopped chives. Season with salt and pepper

    Lay the asparagus tips in the tarts and add the red onions. Carefully pour the egg mixture on top and place in the oven. Cook for 10 minutes, or until set

    Remove from the oven and place the blue cheese slices on top of the tarts. Place back in the oven until the cheese just melts

    Serve the tarts warm with some rocket drizzled with olive oil and balsamic vinegar