Possum’s Recipe Book

Asparagus & Tarragon Tart

Serves 4-6

Ready Rolled Puff pastry
Baking beads or rice
Olive oil
1 onion sliced
4 sprigs tarragon – leaves only (use basil if tarragon is unavailable)
200g asparagus
3 eggs – beaten
300ml double cream
2 pieces bacon – cubed (optional)
Rocket
Suffolk Mud vinaigrette
 
Method
 
Pre-heat oven to 200C (Fan)
Put pastry into loose-base flan tine. Blind bake, by covering
with a sheet of baking paper and then baking beans,
between 12-15 minutes.
Plus 5 minutes without the beans and paper.
Heat oil in fry pan and add onions and bacon (if using).
Next add the tarragon and take off the heat.
Put asparagus in a pan of cold water and bring to the boil.
Cook until asparagus is beginning to soften,
i.e. when a knife tip can be pushed into the end of the stalk.
Dry the asparagus when cooked and set aside.
Mix the egg and cream together in a glass bowl.
Finally assemble tart by putting the onion mixture in the pastry base, 
next add the asparagus and then the egg mixture.
Bake in the pre-heated oven between 15-20 minutes or until set.
 
Serve with rocket and Suffolk Mud vinaigrette.