Ingredients
Method
1.Cut pastry to fit an 11cm x 35cm rectangular flan tin, ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray. Blind bake pastry case in a 200°C (180°C fan forced) preheated oven for about 20 minutes. Remove pastry case from oven and reduce temperature to 180°C (160°C fan forced)
2.Steam or microwave asparagus spears until just tender, drain. Arrange asparagus spears over pastry case and sprinkle with parmesan cheese.
3.Whisk eggs and pesto together in a bowl, then whisk in cream. Pour egg mixture over asparagus and parmesan, don’t let filling spill over the edge.
4.Bake about 25-30 minutes until filling is set and lightly browned. Cool slightly, then cut into slices.
To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned.
Note
