- Preheat the oven to 190ºC, fan 170ºC, gas 5. Bring a medium pan
of water to the boil and blanch the asparagus tips for 3
minutes until just tender. Drain and set aside.
- Unroll the pastry and use it to line 6 individual loose-based
tart tins with a diameter of approximately 10cm. Prick the
bases all over with a fork, being careful not to go through
to the bottom. Line with baking parchment and cover with
baking beans or dried rice. Bake blind for 10 minutes. Take
out of the oven and remove the baking beans and parchment.
- Meanwhile, heat the olive oil in a frying pan and gently cook
the spring onions for a few minutes until tender. Tip into a
bowl to cool then add the crème fraîche, eggs and chives
and mix together well.
- Spoon the egg and crème fraîche mixture into the pastry bases
then arrange the asparagus spears on top. Sprinkle over the
Stilton and walnuts then bake in the oven for 30 minutes until
the top is puffed and golden and the pastry cooked through. Leave
to cool before removing from the tins to serve.
Make it for kids:
If making these for children, try using ham and Cheddar cheese
instead of asparagus and Stilton.
A great way to save money with this recipe is to use broccoli florets
instead of asparagus. Simply blanch in the same way and add to the mixture.
No time to cook? Buy a broccoli, tomato and cheese quiche by
Sainsbury's and slice into wedges.
Fry a handful of cubetti di pancetta by Sainsbury's, let cool,
then scatter over the base of the tarts before topping with the
Buy recipe ingredients