- 200 g pkt fine British asparagus tips
- 375 g pkt ready-rolled light shortcrust pastry
- 1 tbsp olive oil
- 1 bunch spring onions, trimmed and finely chopped
- 200 ml British crème fraîche
- 2 large British free-range eggs, lightly beaten
- 2 tbsp snipped fresh chives
- 60 g creamy blue Stilton, crumbled
- 10 g shelled walnuts, chopped
Preheat the oven to 190ºC, fan 170ºC, gas 5. Bring a medium pan of water to the boil and blanch the asparagus tips for 3 minutes until just tender. Drain and set aside.
Unroll the pastry and use it to line 6 individual loose-based tart tins with a diameter of approximately 10cm. Prick the bases all over with a fork, being careful not to go through to the bottom. Line with baking parchment and cover with baking beans or dried rice. Bake blind for 10 minutes. Take out of the oven and remove the baking beans and parchment.
Meanwhile, heat the olive oil in a frying pan and gently cook the spring onions for a few minutes until tender. Tip into a bowl to cool, then add the crème fraîche, eggs and chives and mix together well.
Spoon the egg and crème fraîche mixture into the pastry bases then arrange the asparagus spears on top. Sprinkle over the Stilton and walnuts then bake in the oven for 30 minutes until the top is puffed and golden and the pastry cooked through. Leave to cool before removing from the tins to serve.
Make it for the kids: if making these for children, try using ham and Cheddar cheese instead of asparagus and Stilton.
Save: a great way to save money with this recipe is to use broccoli florets instead of asparagus. Simply blanch in the same way and add to the mixture.
Cheat: no time to cook? Buy a broccoli, tomato and cheese quiche and slice into wedges.
Magic: fry a handful of cubed pancetta, let cool, then scatter over the base of the tarts before topping with the egg mixture.