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Ingredients:1 x 230g sheet Cooks’ Ingredients Shortcrust Pastry, thawed230g bunch English Asparagus, trimmed130g pack Butlers Ravens Oak Goat’s Cheese, cubed4 medium essential Waitrose Free Range Eggs150ml single cream½ x 15g pack chives, snipped1 Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet and line a 23cm loose-bottomed flan tin with it, trimming the excess to fit. Prick with a fork. Chill in the fridge for 10 minutes then line with a crumpled sheet of greaseproof paper over the pastry and weigh it down with baking beans or rice grains. Bake blind for 10 minutes then remove the beans or rice and paper and return to the oven for a further 5 minutes.2 Meanwhile steam the asparagus for 4–5 minutes until just tender. Drain and run under cold water. Pat dry with kitchen paper and cut into 5cm lengths. Arrange over the base of the pastry case and scatter over the cubed goat’s cheese.3 Whisk together the eggs, cream and chives. Season the mixture and pour into the pastry case. Bake for 30–35 minutes until the filling is set and the top golden. Serve warm or cold with a salad.
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Ingredients:1 x 230g sheet Cooks’ Ingredients Shortcrust Pastry, thawed230g bunch English Asparagus, trimmed130g pack Butlers Ravens Oak Goat’s Cheese, cubed4 medium essential Waitrose Free Range Eggs150ml single cream½ x 15g pack chives, snipped1 Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet and line a 23cm loose-bottomed flan tin with it, trimming the excess to fit. Prick with a fork. Chill in the fridge for 10 minutes then line with a crumpled sheet of greaseproof paper over the pastry and weigh it down with baking beans or rice grains. Bake blind for 10 minutes then remove the beans or rice and paper and return to the oven for a further 5 minutes.2 Meanwhile steam the asparagus for 4–5 minutes until just tender. Drain and run under cold water. Pat dry with kitchen paper and cut into 5cm lengths. Arrange over the base of the pastry case and scatter over the cubed goat’s cheese.3 Whisk together the eggs, cream and chives. Season the mixture and pour into the pastry case. Bake for 30–35 minutes until the filling is set and the top golden. Serve warm or cold with a salad.
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