Asparagus and chorizo tart
I love the taste of asparagus its up there as one of my top ten favourite vegetables, and it has been slow arriving this year due to the weather.
It is also one of the many vegetables that I don't grow sadly but it arrived at our local veg market in abundance at the week end.
I saw this recipe from a brilliant new magazine which has only recently come onto the magazine shelves called Landscape it had a variety of recipes using asparagus as the main ingredient in this first issue, amongst lots of other wonderful stories and glorious photography.
The one I chose was Asparagus and chorizo tart that I have adapted.
Asparagus and chorizo tart
serves 8
200 g plain flour
100 g butter cubed
100 g grated cheese cheddar
4 free range large eggs
100 g of sliced chorizo
1 tablespoon olive oil
A bundle of fresh asparagus
120 ml of double cream
Preheat oven 200*C/400*F/Gas mark 6
Lightly grease a 8in quiche tin
1.In a large mixing bowl add your sieved flour, some of the grated cheese, butter and an egg.
2. Pull your ingredients together by hand and knead until you have a pastry dough.
4. Roll pastry on floured surface and line tin with the pastry, prick pastry all over with fork and place in fridge for 15 minutes .
5. Fry the chorizo in oil for a few minutes drain excess oil and leave to one side.
6.Take off the ends of asparagus and add to a saucepan of boiling water for a few minutes drain and pat dry with a clean tea towel.
7. Bake the pastry blind in the oven for 15 minutes.
8. Whilst in oven combine the cream, eggs and cheese,with freshly ground salt and black pepper.
9.Put asparagus onto pastry, add the chorizo and cream mixture,and bake in the oven for 30/40 minutes.
10.Take out of oven and leave to cool slightly.
It is also one of the many vegetables that I don't grow sadly but it arrived at our local veg market in abundance at the week end.
I saw this recipe from a brilliant new magazine which has only recently come onto the magazine shelves called Landscape it had a variety of recipes using asparagus as the main ingredient in this first issue, amongst lots of other wonderful stories and glorious photography.
The one I chose was Asparagus and chorizo tart that I have adapted.
Asparagus and chorizo tart
serves 8
200 g plain flour
100 g butter cubed
100 g grated cheese cheddar
4 free range large eggs
100 g of sliced chorizo
1 tablespoon olive oil
A bundle of fresh asparagus
120 ml of double cream
Preheat oven 200*C/400*F/Gas mark 6
Lightly grease a 8in quiche tin
1.In a large mixing bowl add your sieved flour, some of the grated cheese, butter and an egg.
4. Roll pastry on floured surface and line tin with the pastry, prick pastry all over with fork and place in fridge for 15 minutes .
5. Fry the chorizo in oil for a few minutes drain excess oil and leave to one side.
6.Take off the ends of asparagus and add to a saucepan of boiling water for a few minutes drain and pat dry with a clean tea towel.
7. Bake the pastry blind in the oven for 15 minutes.
8. Whilst in oven combine the cream, eggs and cheese,with freshly ground salt and black pepper.
9.Put asparagus onto pastry, add the chorizo and cream mixture,and bake in the oven for 30/40 minutes.
10.Take out of oven and leave to cool slightly.
I served mine with some mixed salad leaves, tomato and a balsamic and olive oil dressing.
Fabulous flavours and very filling, would be great served cold for picnics and parties, I can think of one very important celebration coming up that this tart would go down a treat!
I'm a big fan of asparagus as well. Too bad my other half turns up his nose at it!
ReplyDeleteThats a shame.I just wish I planted asparagus when we first got the allotment 3 years ago through Land Share.
ReplyDeleteWe would have been eating it by now.