ASPARAGUS, SAMPHIRE, MUSHROOM & ROASTED GARLIC TART
Author: The Knobbly Plate
Recipe type: Tart
Cuisine: British
Prep time:
Cook time:
Total time:
Serves: 6 Persons
Ingredients
For the Pastry
150g Wholemeal Flour
150g Plain Flour
125g Butter
1 Egg
For the Tart
6 Eggs
100ml Double Cream
50ml Milk
8 Roasted Garlic Cloves
6 Asparagus Spears
Handful of Chestnut Mushrooms
Handful of Samphire
Bunch Snipped Chives
25g Parmesan Cheese
Instructions
To make the pastry
Rub the butter into the mixed flours until you reach that breadcrumb stage.
Add the beaten egg to bind it together.
Place in the fridge for 15 mins then roll out into your tart tin and chill for a further hour.
Place a piece of greaseproof paper in the tart tin and fill with baking beans. Blind bake foe 12 mins at gas mark 5. Take the beans out and bake for a further 5 mins until the base is crisp and golden.
To make the roasted garlic.
Place a whole garlic bulb in a oven proof container.
Drizzle with olive oil and roast in the oven at gas mark 4 for 1 hour.
To assemble the tart
Whisk the eggs with the cream and milk.
Add the cheese and snipped chives.
Burst the cooled garlic cloves and spread over the bottom of the tart.
Add the chopped mushrooms, samphire and asparagus spears.
Pour over the egg mixture and place in a pre heated oven at gas mark 6 for 40 mins until golden and set.
Allow the tart to chill to room temperature before serving.
Recipe by The Knobbly Plate at http://theknobblyplate.co.uk/?p=52