We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
Ingredients (Serves 6)
4 egg yolks
100ml double cream
1 small bunch of chervil, chopped
1 blind-baked 20cm x 5-7cm shortcrust tart case
230g fresh goat’s cheese, such as Windrush
Preheat the oven to 140C / gas 1.
Unless your asparagus is young and tender, take off the white woody bases and slice the spears very thinly cross ways, leaving just the very tips intact.
In a large bowl, whisk the eggs, yolks, mascarpone and cream for a few seconds, then add the asparagus, chervil and seasoning, mix lightly and spoon into the prepared pastry case.
Crumble the goat’s cheese and dot over the surface, so that some pieces stick out. Put into the preheated oven and bake for about 40 minutes, or until the top of the tart is golden and the mixture is fully cooked – to check, insert a metal skewer into the centre, and if it doesn’t smear, the tart is done.