Ingredients
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For the Tart 220 gm refined flour
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80 ml (approx) chilled Water
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10 cherry Tomatoes
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2 nos Eggs
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A pinch of nutmeg
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to taste Pepper powder
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100 gm (salted) Butter
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For the Filling 10 asparagus
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300 ml Cream
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A sprig of rosemary
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1 1⁄2 cup Cheddar or Gouda cheese, grated
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to taste Salt
Directions
Steps
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1
Done
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Rub the flour and butter together till you get a nice crumbly texture. Now add chilled water to make the dough. Knead it well, cover and place in the fridge for 15 minutes. |
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2
Done
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Peel the asparagus and blanch it in boiling water. Immediately plunge it into cold water. Mix eggs, cream, grated cheese, pepper powder, nutmeg, rosemary, and a little salt. |
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3
Done
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Remove the dough from the fridge and roll it out flat about 1⁄2 cm thick. Using a rolling pin, lift the dough and place over the tart mould. Gently cover the mould and push the dough towards all edges of the mould so that it blankets it well. Press gently on the top to cut off excess dough. Prick with a fork and bake in a hot oven at 200 ̊C for 5 to 7 minutes. Remove and place the asparagus and cherry tomatoes inside the tart. |
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4
Done
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Now gently pour the egg and cream mixture into the tart. |
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5
Done
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Carefully lift and bake in the oven at 180 ̊C for 30 minutes. If the tart mould is small then it might bake quicker. Insert a knife in between, if it is clean then it is cooked. |
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6
Done
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Remove from oven and allow it to rest for 5 minutes. Carefully remove and cut into slices to serve. |
