I miss our mega massive tarts from the cafe but at home I console myself by using the beautiful Anthropologie pie dish Mark gave me. It makes cooking feel even more fabulous 🥰
For the pastry use any shortcrust or flaky recipe, or you could use my galette pastry from recipe number 39.
For The Tart:
400g asparagus, trimmed
200g cheddar(or mix gruyere/parmesan etc)
150g mozzarella ball
2 tbsp fresh thyme leaves
4 eggs
200ml whole milk
200ml double cream
Heat the oven to 170, roll the pastry out and line a 25cm tart ring then bake blind for 30-40 minutes until it is quite golden and well cooked.
Carefully remove the paper and leave to dry a little.
Meanwhile blanch the asparagus in boiling salted water for about 2 minutes to partially cook. Drain and leave to steam dry.
Grate the hard cheeses then drain the mozzarella and tear into chunks.
Crack the eggs into a jug and whisk in the milk and cream, thyme leaves, and plenty of salt and pepper.
Turn the oven down to 160. Fill the pastry case with the cheeses and asparagus then pour on the egg and cream mixture.
Bake for 40-50 minutes or until lightly golden and just set.
Leave to sit for at least half an hour before eating. We had ours with some sliced vine tomatoes drenched in extra virgin olive oil and smothered with Maldon.
