Free Range Egg Recipes

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Asparagus and Old Winchester Tart


Serves: 4

150g All butter puff pastry
1 Small onion
1 White of small leek
4 Blackacre Farm free range egg yolks
80g Double cream
140g Old Winchester, grated
1 Bunch medium English asparagus, prepared and blanched
1tsp Dijon mustard
1tbs Chopped chives
Seasoning to taste
Prep: 20 mins

Cook: 30 mins

Preparation Method

  • Roll out the puff pastry into a rectangle around 3mm thick.
  • Brush with water and roll up like a Swiss roll.
  • Cut into four, stand upright and press down into a disc.
  • Chill for 10 minutes.
  • Roll out the pastry into circles to line four 10cm loose-bottomed tins.
  • Prick the bases of the pastry cases with a fork and chill again.
  • Blind bake at 160°C for 10-12 mins, remove the baking beans and cook for another 5 mins until the pastry is just golden.
  • To make the filling, mix the egg yolks and double cream, whisk in the mustard and then season.
  • Finely dice the onion and leek and sweat off in some olive oil, allow to cool and then add to the egg mix.
  • Stir in the cheese and chives.
  • Retain 12 asparagus tips and chop the stalks and any remaining spears.
  • Add the chopped asparagus to the custard mix.
  • Fill the tarts with the custard and lay 3 asparagus tips onto the top of each tart.
  • Bake at 160°C for 12-15 mins until golden and just set.
  • Serve warm with a green salad as a starter.