Asparagus and gruyere tart

The melt-in-the-mouth pastry is irresistible in this asparagus and gruyere tart and easier to work with than you might imagine.
Asparagus and gruyere tart




1.Process the flour, butter, parmesan and paprika until crumbly. Add the egg yolk and iced water, and pulse until the mixture just comes together.
2.Knead pastry on a lightly floured surface until smooth. Wrap the pastry in plastic and refrigerate for 30 minutes.
3.Roll pastry until large enough to line 10cm x 34cm rectangular loose-base flan tin. Lift pastry into tin, ease into sides, trim edges. Freeze for 30 minutes.
4.Preheat the oven to moderate, 180°C. Cover the pastry with baking paper, fill with dried beans or rice; place on oven tray. Bake for 15 minutes, remove paper and beans or rice and bake for a further 10 minutes; cool.
5.FILLING: Meanwhile, heat the butter in a large pan and cook onion on low heat without browning, for about 10 minutes or until very soft. Bring a small pain of water to the boil, add asparagus and cook for 1 minute; drain and place into a bowl of iced water; drain.
6.Whisk eggs, flour, cream, salt and pepper in a medium jug.
7.Place onions on base of pastry, top with the asparagus (trim to fit, if necessary) and cheese. Pour egg mixture over asparagus. Bake in a moderately hot oven, 200°C, for about 20 minutes or until it is browned and set.

Not suitable to freeze. Not suitable to microwave. This recipe is best made on the day of serving.


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