Asparagus and bacon tart

Organic Shortcrust pastry
100g/3 oz cubed bacon
300g/10 oz fresh asparagus
3 egg yolks
1 egg
300ml/10 fl oz double cream
3 tablespoons freshly grated Parmesan
Maldon sea salt
Freshly ground black pepper

#Roll out the pastry. #Brown the Pancetta or bacon until crisp. Drain on kitchen towe #Mix together the egg yolks and cream. Season with salt and pepper. #Break the asparagus at the base and discard the tough ends. Cut the tips off and cut remaining stalks into bite-sized pieces. #When the pastry has been blind baked, reduce the oven temperature to 150°/gas mark 2. #Arrange the bacon and asparagus in the base and pour over the egg mixture. #Bake for 20 minutes then sprinkle over the grated Parmesan. Return to the oven for another 10-15 minutes until golden and just set. #Serve lukewarm with a green salad.

Posted: 08 May 2010