Make the most of the season
MASTERCHEF winner Mat Follas has teamed up with the Happy Egg Co to create this mouthwatering recipe to help you make the most of one of the season's prime ingredients, asparagus.
The asparagus season is short and most of the crop is picked by middle to late June so make sure use this wonderful ingredient before it's too late!
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Valid until: Wednesday, May 22 2013
200g plain flour
100g salted butter, kept cold in the fridge
Cold water, as needed (not more than 4 tsp)
2 happy egg yolks
(keep the whites for glazing the pastry)
6 asparagus spears
100g mild goat's cheese
150ml double cream
2 happy eggs
2 happy egg yolks
Pinch of salt
Crumble together the flour and butter. Add the happy egg yolks and mix to loosely bind the mixture, adding a little cold water if needed.
Wrap tightly as a sausage shape in cling film, and place in fridge for 60 mins.
To blind-bake roll-out pastry and place into a floured tart tin moulding into the corners. Leave the edges until cooked. Prick liberally with a fork and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 8 minutes.
Remove and patch any holes with spare pastry. Allow to cool for 5 minutes, glaze with beaten happy egg white and return for a further 2 minutes. Now trim edges with a sharp knife.
Make the custard by whisking together the happy eggs, happy egg yolks, cream, milk and salt until smooth and fully combined. Cut 5 slices of goat's cheese and set aside for decorating the tart. Crumble the rest of the goat's cheese into the bowl and gently fold in.
Turn the oven down to 140°C/275°F/Gas Mark 1. Pour filling into the tart and decorate with the slices of goat's cheese and asparagus spears.
Place in oven and bake for 20 minutes. When cooked the mixture should be firm but still a bit wobbly, like a jelly.