This Ones For Summer, Beautiful…..Asparagus, Rocket, Parmesan & New Potato Tart…

Directions

Preheat the oven to 180c or gas mark 4.

Scatter the work surface with a small handful of plain flour, roll the pastry to the thickness of a £1 coin. Place a round 23cm x 4cm loose-bottomed tart tin onto a a baking sheet and line the tart tin with the pastry. Leave the edges overhanging, prick the base and leave to chill for 15 minutes.

Once chilled, line the pastry case with parchment and scatter with baking beans, blind bake for 15-25 minutes until the edges are a beautiful golden light brown. Remove the baking beans, parchment and cook for a further 10-15 minutes or until golden.

While the pastry is getting its allover sun tan, boil the potatoes in a pot of rapidly boiling salted water for 5 minutes. Add the prepared asparagus, rocket leaves, cover and cook for a further 1 minute. Drain them and leave to steam dry for 5 minutes. Add these beautiful ingredients to the pastry case, scatter with grated cheese then whisk up the eggs and cream until smooth, season,pouring it into the tart case.

Bake the tart in the oven for roughly 35-40 minutes or until set. Leave it to cool for 5 then trim the excess pastry. Serve warm, with a chilled English sparkling white, celebrating the best of British, Tender Asparagus, Creamy New Season Pots & Peppery Wild Rocket..........Delicious