Pear and Asparagus Tart

Step 1: Preheat oven to 200°C

Step 2: Line the prepared tin, a shallow 20 x 34cm (base measurement) fluted tart tin with a removable base, trim away any excess pastry and place in the refrigerator for 30 minutes to rest

Step 3: Remove from the refrigerator and cover pastry base with baking paper, fill with pastry weights and blind bake for 10 minutes and then remove paper and weights and bake for a further 10 minutes or until golden

Step 4: Meanwhile, blanch the asparagus in a saucepan of boiling water for 2 minutes. Refresh under cold running water and drain on kitchen paper.

Step 5: Slice the pears and arrange the pears and asparagus in the base of the pastry case

Step 6: In a medium bowl, whisk the egg, cream and cheese together and pour over the pears and asparagus. Bake in oven for 30-40 minutes or until just set

Step 7: Remove from oven and sprinkle with the peppercorns

Step 8: Serve warm or at room temperature with a crisp salad