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 ...
Oven: 180ºC fan/350ºF/gas 4
For the pastry
- All ingredients well chilled
- 250g plain flour, sifted
- 125g unsalted butter, diced
- 1 egg plus 1 egg yolk, beaten
- Pinch salt
For the filling
- Bunch of asparagus, trimmed, blanched & refreshed
- 120g crayfish
- 400ml double cream
- 2 whole eggs
- 2 egg yolks
- 30g pecorino grated
- 1tsp thyme or tarragon leaves
- Freshly ground black pepper
- 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.
- Remove the dough, wrap it in clingfilm and leave to rest in the fridge for 30mins
- 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.
- Blind bake the pastry for 15mins. Remove the beans and the paper and return to the oven for another 5mins or until lightly golden.
- Brush the base with a little egg white, to seal any holes.
- Reduce temperature of the oven to 170 ºC.
- In a bowl combine the eggs, yolks, cream, pecorino and herbs whisk to combine.
- Place the crayfish in the tart shell, arrange the asparagus and ladle in your mixture – being careful not to over fill!
- 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
Enjoy the rest of May's supper recipes below
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