Makes enough for six
What you’ll need:
For the pastry:
250g plain flour (we used spelt)
A pinch of sea salt
50ml cold water
For the filling:
2 shallots, finely chopped
1 tbsp olive oil
250ml whole milk
1 tsp sea salt
1 tsp cracked black pepper
2 tsp chopped parsley
2 tsp chopped chives
1 tsp chopped mint
250g asparagus spears, woody ends removed
200g goat’s cheese
What to do:
- To make the pastry, combine the butter, flour and salt in a food mixer or by hand until the mixture resembled breadcrumbs. Add the cold water, a little at a time, to help the pastry bind into a smooth ball. You may only need a splash of the water, or may need the full 50ml, so go slowly.
- Wrap the ball of pastry in a cheesecloth or clingfilm, and chill in the fridge for about half an hour.
- Preheat your oven to 200°C/180°C fan.
- Lightly grease a twenty-two centimetre/nine inch tart case with a little butter. Remove the pastry from the fridge and place on a floured surface, then roll out into a disc wide enough to fill your tart case and around half a centimetre thick.
- Place the pastry disc into the tart case and gently press down (we don’t tend to trim the edges as we like the rustic look, but if you have lots of excess, now’s the time to cut it off), then cover with baking parchment and fill with baking beans or rice and blind bake for fifteen minutes.
- While the tart case is baking, prepare your filling by gently frying the shallots in the oil over a low–medium heat for around eight minutes or until soft and translucent.
- Whisk together the eggs and milk in a small bowl, then add the salt, pepper, herbs and softened shallots, and whisk well to combine.
- Remove the tart from the oven and fan the asparagus spears around the case, then pour the egg mixture over them. Dot the filled tart with blobs of goat’s cheese, then return to the oven for twenty-five to thirty minutes or until the filling is set.
You can serve the tart hot straight from the oven, or allow it to cool and serve at room temperature.