Name: Asparagus tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 70.00 g butter or margerine; 70.00 g flour cake; 60.00 g cheddar cheese finely grated; cayenne pepper; 3.00 eggs extra-large; 285.00 g asparagus tips; 125.00 ml cream; 25.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml mustard powder; salt and freshly ground black pepper; 50.00 g cheddar cheese grated

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Ingredients (12)

DOUGH

70.00 g	butter — or margerine
70.00 g	flour — cake
60.00 g	cheddar cheese — finely grated
	cayenne pepper

FILLING

3.00	eggs — extra-large
285.00 g	asparagus — tips
125.00 ml	cream
25.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	mustard — powder
	salt and freshly ground black pepper
50.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC.

Rub the butter and flour between your fingertips. Add the Cheddar cheese and cayenne pepper to taste and knead to form a soft ball of dough. Line a 22 cm pie dish with the dough and chill.

Beat the eggs. Drain the asparagus tips and add 125 ml of the liquid, cream, cake flour, baking powder, salt and pepper to taste to the beaten eggs. Beat well.

Arrange the asparagus tips in the prepared pastry shell. Pour the egg mixture into the shell and sprinkle the cheese on top. Bake for about 50 minutes or until the filling has set.

Recipe reprinted with permission of You.