This asparagus tart recipe from Shaun Rankin may seem a simple combination but the flavours at play truly harmonise; woody asparagus contrasting nicely with the sharpness of the red onion and the strong, creamy flavour of blue cheese.
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To make the pastry, sift the flour and salt in a mixing bowl and add the diced butter. Rub the butter into the flour with your fingers until it resembles breadcrumbs
Add 1 egg, mix well, then add some ice water, a spoonful at a time, just until the pastry comes together. Wrap the pastry in cling film and rest in the fridge for 30 minutes before rolling out
Preheat the oven to 170ºC/gas mark 4. Roll out the pastry to 4mm thickness. Line the individual tart tins with the pastry, making sure the pastry goes right to the edge of the tins
Cover the pastry with parchment paper, then fill with dry rice or baking beads. Bake in the oven for 15 minutes, then remove the cling film and rice/beads
Whisk 1 egg with the milk and brush the egg wash over the tarts. Place back in the oven for 2 minutes or until golden brown. Remove from the oven and turn up the oven to 190ºC/gas mark 5
For the tart filling, slice and sauté the onion in a pan with a little olive oil for about 5 minutes
Crack the egg into a bowl and whisk together with the double cream and chopped chives. Season with salt and pepper
Lay the asparagus tips in the tarts and add the red onions. Carefully pour the egg mixture on top and place in the oven. Cook for 10 minutes, or until set
Remove from the oven and place the blue cheese slices on top of the tarts. Place back in the oven until the cheese just melts
Serve the tarts warm with some rocket drizzled with olive oil and balsamic vinegar
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