"A tasty dish to celebrate the start of the
British asparagus season."

Makes 2 individual tarts

150g ready made puff pastry
100g fresh asparagus
1 large shallot
1 tbsp extra virgin olive oil*
60g Pecorino Toscano, grated*
200ml double cream
2 eggs
salt & pepper
grated nutmeg


The products marked with * are available from our online deli. Just click on the link for more details.



1) Preheat the oven to 200 degrees centigrade.

2) Roll out the puff pastry to a 3mm thickness (about the thickenss of a £1 coin). Line 2 x 14cm fluted loose-bottomed tins, pressing the pastry right into the edge of the base, then trim the top edge.

3) Prick the base with a fork, line with greaseproof paper and fill with baking beans (uncooked rice does the trick if you have no beans). Place onto a baking sheet and cook in the oven for 15 minutes. Remove the baking beans and put back into the oven for another 3-4 minutes.

4) In the meantime, roughly chop the asparagus and slice the shallot.

5) Heat the extra virgin olive oil in small pan, and add the shallot and asparagus. Cook over a moderate heat for 5 minutes. Season with salt & pepper.

6) Mix together the double cream, pecorino cheese and eggs, then season with salt & pepper.

7) Put the asparagus mixture into the bottom of the cooked pastry case, then pour over the creamy filling.

8) Grate a little nutmeg over the top of the tart, put onto a baking sheet and cook for 15 minutes, until the centre is just set.