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Asparagus and crispy bacon tart

Recipe from: 9/1/1994 12:00:00 AM

Ingredients 10
Servings 6


  • 75
    self-raising flour
  • 75
    cake flour
  • seasoning
  • 75
  • 3
    eggs, beaten
  • 350
    asparagus spears
  • 175
    smooth cottage cheese
  • few drops Tabasco sauce
  • 6
    rashers back bacon
  • paprika to sprinkle


1. Preheat oven to 200 ºC. Sift the flours and seasoning in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add an egg and about 45 ml cold water and mix to a firm dough. 2. Turn out onto a lightly floured surface and knead the dough briefly. Chill for 30 minutes, then roll out and line a 20 cm round flan tin. Bake blind for 15 minutes. Remove paper and beans and return to the oven for 5 minutes. Reduce heat to 190 ºC. 3. Trim asparagus and cut off the top 5 cm of each spear. Reserve spears. Chop stalks roughly and boil for 6 to 8 minutes. Drain, then blend in a food processor until smooth. Add cheese, remaining eggs, Tabasco and season to taste. Blend until smooth. 4. Spread filling over flan case and bake for 25 to 30 minutes until just set. Cook asparagus tips for 5 minutes until tender, then drain. Fry bacon until crisp and browned and drain on kitchen paper. 5. Arrange the asparagus tips and bacon over the top of the flan and dust lightly with paprika.

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