Serves 4 -6
250g plain flour
150g butter, diced and softened
pinch of salt
dash of milk
300ml thickened cream
salt and pepper to taste
50g cheddar cheese, grated
3 bunches asparagus, stems peeled, blanched
6 slices prosciutto
To make pastry, place flour, butter and salt in a food processor and blitz on pulse setting until mix resembles breadcrumbs. Add egg and pulse until pastry comes together.
If still a bit dry add a dash of milk. Remove pastry, wrap in cling film and allow to rest in refrigerator for at least 2 hours before using. Preheat oven to 180C. Line bottom of rectangular tart tin with baking paper and spray sides with oil. Remove pastry from refrigerator, unwrap and place between two pieces of baking paper. Roll out pastry until 3-5mm thick.
Carefully lift pastry into tart tin and line tin with pastry, trimming any excess pastry off around the top by running a rolling pin across the top. Place a piece of baking paper over the pastry and fill with baking beads or rice and blind bake for 8-10 minutes.
Remove paper and beads and bake for a further 5-8 minutes. Remove from oven.
To make filling, beat together cream, eggs, salt and pepper and cheese, then set aside. Trim asparagus to fit across tart and reserve. With the leftover asparagus ends, slice into 1cm pieces and add to egg mix. Pour egg mix into tart base, filling to half way. Wrap half the asparagus in prosciutto.
Lay asparagus across tart, alternating wrapped and non-wrapped spears. Once the tart is covered, top up with egg mix if required and put in oven. Bake for 40 minute or until egg mix has set.