Asparagus and Cheese Tart

• wheat flour↗140g g
• butter↗85g g

  cut into cubes

• cheddar↗85g g

  (e.g., Montgomery or vegetarian alternative), or another hard cheese, finely grated

• eggs↗5
• milk↗175ml ml
• cheddar↗100g g

  (e.g., Montgomery or vegetarian alternative), or another hard cheese, grated

• asparagus↗300g g

  trimmed and cut lengthwise into halves

Step-by-step instructions

1. 1

   Place the flour in a bowl, add the cold butter cubes and rub them together with your fingers until the mixture resembles crumbs. Add the grated cheddar and mix. Pour in 3 tbsp cold water and knead the dough into a ball. Wrap it in film and chill for 5 minutes. Grease a tart tin (20 × 6 cm with a removable bottom) or a 35 × 12 cm pan with butter.

2. 2

   Preheat the oven to 180 °C (160 °C convection, gas mark 4). Dust the work surface with flour, roll out the dough and place it in the prepared tin. Put the tin in the freezer for 20 minutes, then line it with parchment, fill with beans and bake for 15 minutes. Remove the beans and paper, then return the tin to the oven for another 10 minutes.

3. 3

   In a large bowl whisk the eggs, add the milk and whisk again. Sprinkle half of the grated cheese over the prepared crust, arrange the asparagus, pour the egg‑milk mixture and sprinkle the remaining cheese. If using a rectangular tin, add the filling gradually so it doesn’t overflow. Bake in the lower part of the oven for 30‑35 minutes until the egg mixture sets.