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Asparagus & Tomato Tart
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Desserts

Preparation time: 40 minutes
Cooking time: 50 minutes
Serves: 4-6
Ingredients

For the Cheese Pastry:
225g (8oz) plain flour
1tsp mustard powder
Pinch of salt
55g (2oz) extra mature cheddar, grated
125g (4 1/2oz) butter
1 large egg yolk

175g (6oz) asparagus spears
115g (4z) cherry tomatoes, halved
6 large eggs
175ml (6floz) double cream
55g (2oz) extra mature cheddar, grated
Method
1. Place the flour, mustard powder and salt in a large mixing bowl and stir in the grated extra mature cheddar.
2. Rub in the butter until it resembles breadcrumbs, then stir in the egg yolk with 2-3 tbsp chilled water. Bring the mixture together to form a smooth ball then wrap in cling film and chill for 20 minutes.
3. Roll out the pastry to line a 20cm (8in) tart tin and bake blind in a pre-heated oven 190°C, 375°F, gas mark 5, for 20 minutes.
4. Cook the asparagus spears in salted boiling water for 4-5 minutes. Drain and refresh under cold water then chop into 5cm (2in) pieces.
5. Whisk the eggs and cream and season will with salt and pepper. Pour into the pastry case then arrange the asparagus and cherry tomatoes evenly around the tart. Scatter over the extra mature cheddar and bake in a pre-heated oven 180°C, 350°F, gas mark 4, for 25-30 minutes or until firm.