Asparagus and pecorino tart
Photo by Babiche Martens
- To make the pastry put the butter, flour and salt in a food processor. Pulse to combine, until the mixture resembles fine breadcrumbs, then drizzle in the water, stopping as soon as the pastry begins to hold together. Wrap in plastic wrap and refrigerate for 20-30 minutes.
- Grease a loose bottomed 24cm tart tin. Remove the pastry from the fridge and roll out to line the tin, trim the edges and prick the base, then let it rest while preparing the filling.
- Preheat oven to 180C. Whisk the eggs, cream and cheese together. Season with salt and pepper. Trim the asparagus and halve lengthwise.
- Pour the egg mixture into the pastry shell and arrange the asparagus on the top. Carefully transfer to a lower shelf in the oven and bake for approximately 30 minutes, until golden and firm.