Pear and Asparagus Tart
Created by ImPat on October 1, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #35799
Ingredients
- 130 grams butter puff pastry, 1 large pre-rolled sheet specified
- 320 grams asparagus, 1 bunch trimmed
- 665 grams Beurre Bosc pears, halved and cored 4 pears
- 2 eggs, lightly whisked
- 1/2 cup thin cream
- 40 grams gruyere, finely grated
- Cracked peppercorns, pink and black
How to Make
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Step 1: Preheat oven to 200°C
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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
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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
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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.
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Step 5: Slice the pears and arrange the pears and asparagus in the base of the pastry case
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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
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Step 7: Remove from oven and sprinkle with the peppercorns
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Step 8: Serve warm or at room temperature with a crisp salad