Asparagus tart or asparagus flan evolved from the basic onion tart recipe, having made this version, for the first time ever, I had to fight the boys to get a slice, NOT FAIR! As you know may know I could eat a savoury tart, flan or quiche every day of the week, hot or cold I love it. The boys however are usually take it or leave it with this type of food, I now have to be more careful about the contents.

Serves 4-6 or 1 me if allowed!

Link to measurement conversion chart

Ingredients

• 50g butter
• 12 asparagus spears, tips cut to 5cm lengths the rest roughly chopped
• 1 slice of ham chopped - optional
• 1 small onion chopped finely chopped
• 200g mature Cheddar cheese grated
• 1 quantity of either shortcrust or gluten free pastry
• 2 egggs
• 50ml milk
• 150ml single cream
• Salt and pepper

You will also need

• An 8 inch deep tart tin or flan dish

Method

1. Preheat the oven to 190c
2. Line a 20cm deep fan dish with pastry and blind bake for 15 – 20 mins then allow to cool slightly. Increase the oven temperature to 200c
3. In a jug beat the eggs then slowly add the milk and cream beating to mix, season with a little salt and pepper
4. Layer the cheese, onions, chopped asparagus, ham and egg mix in the pastry case starting with a little egg and finishing with the asparagus tips arranged decoratively on top, covered with a layer of cheese.
5. Bake in the oven for 30 – 40 mins until golden brown and set

Serving suggestions and variations

• Try substituting the ham and asparagus for one of the following,
  • Onion and cheddar
  • Broccoli and Stilton,
  • bacon and brie, fry the bacon till crisp then roughly chop, streaky has more flavour 
  • Courgette and halloumi cubes, Brown the courgettes in butter to increase their flavour
  • Mushrooms, tuna and Cheddar – fry the mushrooms first so they release their water
  • Leeks and Lancashire cheese, lightly fry the leeks to soften them before they are added to the flan case
• Flans make a great hot meal served with a jacket potato but are equally good served cold with salad or taken on a picnic. Save me a slice!
• Try adding a tsp of paprika to the eggy mix for a bit of bite
• Arrange a few slices of tomato on the top before you add the last sprinkle of cheese to add to the decoration of your tart or flan

Acknowledgements

This recipe has evolved as a result of having plenty of asparagus and a deep love of savoury flans. the original recipe was a basic cheese and onion flan, which is listed in the Onion Recipe page, that originated the Hamlyn All colour cookbook, a book I have owned since my school days.

Other recipes you might like to try from our collection;

• Donated by a friend this Mama's Salad is a meal in itself but also proves very popular as a side at a BBQ
• If you have the oven going knock up a batch of fresh scones and treat yourself to a Cream Tea - yummy!
• Want to indulge and you have a few eggs to spare have a go at Alex's Chocolate Fudge Brownies, a wonderful fudgy/cakey mix great on their own or with a dollop of cream.

If you liked this recipe we would love to hear from you or you can post dome photo’s onto our facebook page.

Happy eating!