Thyme

Monday's Asparagus & Crayfish Tart

by Thyme Recipes 12 May 17

Monday's Asparagus & Crayfish Tart

All these recipes unapologetically feature beautiful, seasonal asparagus ...

Monday - our foolproof pastry recipe, encases a perfect combination of local crayfish and yes, asparagus, suspended in a soft creamy filling. Adapt this recipe by substituting the crayfish with smoked trout or salmon, goat's cheese or crab ...

Serves 4

Oven: 180ºC fan/350ºF/gas 4 

Ingredients:

For the pastry

For the filling

Method:

  1. Tip the flour and salt into a food processor & pulse. Add the diced butter & continue to pulse until you have a breadcrumb texture, then add the beaten eggs and pulse until the mixture comes together in a ball.
  2. Remove the dough, wrap it in clingfilm and leave to rest in the fridge for 30mins
  3. Roll the pastry to fit a flan tin with a removable base, & press it into the edges and bottom of the tin.  Trim the excess pastry from the edges.  Prick the base with a fork and place in the fridge for 20mins.
  4. Blind bake the pastry for 15mins.  Remove the beans and the paper and return to the oven for another 5mins or until lightly golden.
  5. Brush the base with a little egg white, to seal any holes.
  6. Reduce temperature of the oven to 170 ºC.
  7. In a bowl combine the eggs, yolks, cream, pecorino and herbs whisk to combine.
  8. Place the crayfish in the tart shell, arrange the asparagus and ladle in your mixture – being careful not to over fill!
  9. Place on a baking tray. Cook for 25-30 minutes until golden & set.

Note: Keep all the veg trimmings to make a stock for Friday

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