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Asparagus And Crème Fraîche Tart    Veg  HT  MC  55mins


Serves 4     Hot  Vegetarian  Vegetables   Flan  Quiche  Main Course


225g/8oz Shortcrust Pastry
325g/12oz Asparagus, trimmed
150g/+5oz Freshly Grated Parmesan
2 Eggs
120ml/4fl.oz. Crème Fraîche
2 tbsp freshly chopped Tarragon


1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to about 6mm/ 1/4-inch on a lightly floured surface and use to line a  22cm/9 inch flan tin. 


2. Prick the pastry bottom with a fork then line the pastry case with greaseproof  paper and weight it down with baking beans. Bake for 10 minutes. 

3. Meanwhile, blanch the asparagus in boiling salted water for 2 minutes. Drain well.

4.  Beat the eggs, crème fraîche  and tarragon together in a mixing bowl.


5. Remove the baking beans and greaseproof paper from the pastry case, sprinkle the parmesan cheese in the bottom of the case then pour the egg mixture over the top of the cheese.

5. . Arrange the asparagus spears in the egg mixture and bake for 25-30 minutes or until the filling has set. Serve hot or cold.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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