I get excited every year without fail when English asparagus finally makes its appearance in the market and on the shelves – its brief season signals the true beginning of Spring and heralds the promise of a bountiful Summer ahead. Eating seasonally doesn’t get much better than this – English Asparagus Tart with Truffle Mustard, Tarragon and Brie!
A delicious Spring tart filled with asparagus, truffle mustard, tarragon and brie
A loose bottomed flan dish - the one I used measures 12cm x 36cm
One sheet ready rolled shortcrust pastry
250g asparagus spears, tough ends snapped off
75g chestnut mushrooms, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
1tbsp fresh tarragon, finely chopped
1tsp Maille Celeriac and Truffle mustard
3 free range eggs
150ml single cream
about 50g Somerest brie, thinly sliced
sea salt and freshly ground black pepper
Grease the tin thoroughly with butter or margarine.
Lay the pastry sheet into the tin and press into the sides.
Cut off the excess with a knife and then press the pastry in again so that it rises up above the tin slightly to allow for shrinkage.
Put the case into the freezer to chill.
Remove the case from the freezer (the colder the better, frozen is fine!)
Line with baking parchment and fill with baking beans
Cook at 180° for 10 minutes then remove the paper and beans and cook for a further 10 minutes until the pastry case is set and golden.
Meanwhile make the filling.
Heat the olive oil in a large frying pan
Gently fry the shallot and mushrooms for 5 minutes
Add the garlic and fry for a further minute
Cook the asparagus spears in boiling water for about 3 minutes or until just tender
Cool under running water and cut in half, keeping the tips to one side
Chop the remaining asparagus stems into dice and add to the mushroom mixture
Whisk together the cream, eggs and mustard, stir in the tarragon, add salt and pepper to taste
Increase the oven temperature to 200°C
Spoon the mushroom/asparagus mixture into the cooked case
Top with slices of brie
Pour over the egg/cream/mustard mix
Top with the reserved asparagus spears
Bake in the preheated oven for 20 - 30 minutes until golden on top
I make this tart every Spring, this year I was sent some Maille Celeriac and Truffle Mustard to try and it added a depth of flavour which really improved the dish. Serve with buttery new season’s Jersey Royal potatoes and a rocket salad drizzled with a little olive oil and some Maille aged balsamic vinegar. Delicious!