Asparagus and Spring Onion Tart with Wholegrain Mustard

Serves 6

Takes 40 min


290g short crust pastry
2 tablespoon oil
200g spring onions
100g sour cream
1 egg + 1 egg yolk
2 tablespoon wholegrain mustard
110g asparagus
10g grated Anster cheese


Roll out the pastry onto a lightly floured board to a 0.5cm thickness.

Line the pastry in a deep tray(approx 31cm) and place in the fridge until chilled.

Pre-heat the oven to 200c/400 F

Heat the oil in a pan and cook the spring onions until soft.

Mix together the sour cream, egg, egg yolk and wholegrain mustard until combined

Spread the softened onions evenly in the middle of the pastry and place the asparagus, (one tip up, one tip down) across the tart.

Pour the mustard mixture over the asparagus and sprinkle with the grated cheese.

Place in the oven for 20-25 minutes until golden brown.

Remove from the oven and leave to cool for 5 minutes, slide onto a large plate cut into slices and serve warm.