Asparagus and Spring Onion Tart

Here's a delectable tart to bake in a celebration of spring. If it is at another time of the year when you can't get fresh asparagus it can be made with canned asparagus spears or salad cut asparagus.

Ingredients:
Shortcrust pastry
1 egg white, lightly beaten to glaze
10 spring onions, trimmed
20g butter
sea salt and freshly ground black pepper to season
350g fresh asparagus spears, trimmed and lower ends peeled
2 eggs plus 2 egg yolks
250ml double cream
100g medium cheddar, grated

Method:
Roll out the pastry on a lightly floured surface to a large circle, 2-3mm thick. Line a tart tin (23-24cm round, 2-3cm deep, removable base), leaving a little excess overhanging the rim. Chill in the fridge for 30-40 minutes.

Preheat the oven to 200C. Line the tart case with baking paper and baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake for a further 5 minutes. Leave to cool slightly, then trim off the excess pastry around the rim. Brush the inside of the pastry case to glaze. Leave to cool while you prepare the filling. Reduce the oven setting to 180C.

Slice the spring onions on the diagonal. Melt the butter in a pan and add the spring onions with a little seasoning. Fry over a medium heat until soft but not browned. Remove and allow to cool slightly.

Add the asparagus spears to a pan of boiling salted water and blanch for 2-3 minutes. Drain under cold running water and drain well. Halve the asparagus spears lenghtways.

Whisk the eggs, egg yolks and cream together in a bowl. Add three quarters of the cheese and season well with salt and pepper.

Sprinkle half the remaining cheese over the pastry base, then sprinkle over a layer of spring onions. Arrange the asparagus spears on top and carefully pour in the cream mixture over the top until it reaches just below the rim of the pastry. Sprinkle with the remaining cheese and bake for 35-45 minutes until the filling is set and golden. Leave to cool in the tin before unmoulding.
Serve war or at room temperature.