Asparagus and Cheese Tart
|12 oz (350 g) asparagus|
|1½ oz (40 g) Cheddar cheese, finely grated|
|1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano)|
|2 large eggs, beaten|
|284 ml carton single cream|
|salt and freshly milled black pepper|
|For the pastry:|
|1 oz (25 g) butter|
|1 oz (25 g) lard|
|4 oz (110 g) plain flour|
|1 oz (25 g) Cheddar cheese, finely grated|
|a pinch of salt|
|Pre-heat the oven to gas mark 4, 350°F (180°C). Put the baking sheet in the oven to heat up|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 7½ inch (19 cm) flan tin with fluted edges and a removable base, lightly greased, and a 10 x 12 inch (25.5 x 30 cm) solid baking sheet.
This recipe comes from The Complete Cookery Course
First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin.
Prick the base all over with a fork, then pre-bake in the oven for 20 minutes.
After that, paint the inside of it with a little of the beaten egg (from the filling ingredients) and let it cook in the oven for a further 5 minutes. Meanwhile, prepare the asparagus. Take each stalk in both hands and bend and snap off the woody end, then arrange the spears in a steamer and steam over simmering water for 4-5 minutes (just to half-cook them).
Then chop the spears into 1½ inch (4 cm) lengths and arrange them over the base of the pre-baked pastry case.
Next, beat the eggs together with the cream and grated Cheddar cheese and season with salt and pepper, then pour this mixture over the asparagus. Finally, sprinkle the Parmesan over the top.
Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Steamed asparagus is wrapped with cheese and ham to produce the most wonderful light meal or starter - a great way to enjoy the short asparagus season in May and June.
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
This one's a complete doddle and takes no time at all: a new take on this season's asparagus, accompanied by a creamy cheese sauce and freshly poached eggs. Makes you want to become a vegetarian on sight!
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
Make the most of asparagus while it's here - you can even make it into soup, to be served warm or chilled depending on the weather!
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.
Most Popular recipes
- Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
- Asparagus and Cheese Tart
- Quiche Lorraine
05 Jul 2015 22:34
Galvanina Week 2
05 Jul 2015 14:45
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
Smoked Mackerel Pate
05 Jul 2015 22:42
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30