Asparagus tart

Ingredients

For the pastry

  • 200 g plain flour
  • 50 g butter, chilled and cut into small cubes
  • 50 g parmesan, finely grated
  • 3 tbsp cold water
  • pinch sea salt
For the filling

  • 85 g pancetta
  • 300 ml Jersey cream
  • 2 eggs
  • 1 egg yolk
  • 85 g parmesan
  • 2 tbsp flat leaf parsley
  • 175 g fresh or frozen peas
  • 6 asparagus, lightly blanched
  • fine sea salt and freshly ground black pepper
To serve

  • tomato and basil salad

Description

This Sumptuous Tart From Merrilees Parker Combines Asparagus With Peas, Pancetta And Parmesan, And Goes Down A Treat With Tomato And Basil Salad

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