This is an incredibly tasty spring tart. Beautiful asparagus is the star here so just add creamy Brie or sharp Camembert for a contrasting flavour. I love the undeniable simplicity of this tart, a perfect light lunch with a side salad.
There’s no reason to feel intimidated by pastry. Here I’ll show you how to make an easy, buttery and flaky pastry that can be used in both sweet and savoury dishes.
Buttery, flaky pastry - makes enough for 2 tarts
- 2½ cups (315g) plain flour
- ½ tsp salt
- 1 tsp baking powder
- 8oz (225g) cold unsalted butter cut into cubes
- 2 medium eggs
The best way to make this pastry is with a food processor. If you don’t have one then see my alternative hand directions below.
Food processor method:
- 1. Add the flour, salt and baking powder and pulse 3 times to remove any lumps.
- 2. Add the cubed butter and pulse 5-6 times.
- 3. Whisk the eggs with a fork and pour into the mixture. Pulse until it starts to come together in a ball.
- 4. Turn out the mixture on cling film and press into 2 equal sized discs. Cover in the Clingfilm and refrigerate for at least 2 hours.
- 1. Combine the dry ingredients in a bowl.
- 2. Using your fingertips, rub in the butter until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- 3. Add the eggs and stir with a fork until you have a ball of dough (work quickly without overworking the pastry; the heat from your hands will melt the butter and make it difficult to work with).
- 4. Turn out the mixture on Clingfilm and press into 2 equal sized discs. Cover in the Clingfilm and refrigerate for at least 2 hours.
- 3 slices Brie or 6 slices Camembert
- 1 bunch asparagus (blanched)
- 3 large eggs
- ¾ cup (210ml) heavy cream
- 1 large bunch thyme
- Salt and pepper to taste
- 1. Butter and flour your tart tin and line the base with parchment.
- 2. Roll out the pastry onto a floured work surface with a floured rolling pin until the pastry’s slightly larger than the tin.
- 3. With the rolling pin, lift the dough on top of your tin. Using your fingers, lightly press the dough into the base and up the sides of the tin. Trim away any excess dough with a sharp knife.
- 4. Place in the fridge for 1 hour to reduce pastry shrinkage.
- 5. Pre-heat the oven to 190˚C.
- 6. Remove your tin from the fridge and line the base of the tart with parchment paper (slightly bigger than the base).
- 7. Place baking weights or baking beans on top of the parchment paper and blind bake for 25mins (this will stop you having a soggy base).
- 8. Remove the tart from the oven and remove weights. Place back into the oven for 10 mins.
- 9. Remove from the oven and allow to cool.
- 10. Whisk together the eggs, cream, salt and pepper and pour into the cooled tart. Bake for 20 mins.
- 11. Remove from the oven and place the asparagus, thyme and Brie (or Camembert) on the tart.
- 12. Bake for a further 20 mins. or until the egg is set.
- 13. Remove from the oven and serve. Enjoy!
Let me know if you make this and how you get on #consideredbyhj
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Products used: Rectangular Tart Pan3530111 Round Tart Pan3530109 Mini Tart Circle Pans3530107 Oblong Mini Tart Pans3530108 Slogan Tea Towel3511114 Circle Oven Mitt3511115