Overhead view of an asparagus and cheese tart. A shop bought short crust pastry dough has been used as a base for the tart. Recipe; the pastry base has been rolled out and an area about 2cm from the edge has been scored all around and brushed with egg, the rest of the base has been pricked with a fork and part cooked for 8-10 minutes. The part baked pastry base is then covered with a thin layer of créme frâiche and some fresh herbs such as, chives, cress, thyme and parsley. The asparagus spears have had the last few centimetres of woody stalk removed then the spears have been lightly cooked in boiling water, dried then placed on the pastry base nose to tail. Then ideally some gruyere cheese, or cheddar is placed on top with, some shavings of fresh parmesan and some salt and pepper for seasoning, cook for around 15 minutes, delicious! Food and Drink | Food | Freshness | Lifestyles | Vertical
High Resolution JPEG Picture of Overhead view of an asparagus and cheese tart. A shop bought short crust pastry dough has been used as a base for the tart. Recipe; the pastry base has been rolled out and an area about 2cm from the edge has been scored all around and brushed with egg, the rest of the base has been pricked with a fork and part cooked for 8-10 minutes. The part baked pastry base is then covered with a thin layer of créme frâiche and some fresh herbs such as, chives, cress, thyme and parsley. The asparagus spears have had the last few centimetres of woody stalk removed then the spears have been lightly cooked in boiling water, dried then placed on the pastry base nose to tail. Then ideally some gruyere cheese, or cheddar is placed on top with, some shavings of fresh parmesan and some salt and pepper for seasoning, cook for around 15 minutes, delicious! [1396427782] stock photo
