Last weekend I got an urge to make a savoury tart. I’ve never made one from scratch before but found myself on Saturday morning charging through Westfield Stratford City like a woman possessed, my mission being to get to Lakeland and purchase a loose bottomed tart tin before the shopping masses descended. Gladly I succeeded and before I knew it I was back home, by way of Waitrose and Bethnal Green market, armed with everything I needed to make my first tart. For the filling I opted for asparagus because it’s spring, goats cheese because I deem it reasonable to put some sort of cheese in most things savoury and red onion because it would work well and look pretty. The gluten free pastry was really tasty although I think I’ll make it slightly thicker next time as some of the egg and cream filling leaked out slightly during cooking. Still, it didn’t affect my enjoyment of the tart which I consumed, with some green salad, all by myself  over the next two days.
Ingredients:
Gluten free pastry:
225g Doves Farm gluten free plain white flour
110g unsalted butter
4 tablespoons water
Filling:
3 eggs
300ml double cream
10 or so asparagus spears
50g goats cheese
1/2 a red onion
Salt & pepper
Method:
Preheat the oven to 180c.
First of all make the pastry by rubbing together the flour and butter until it’s roughly the texture of breadcrumbs. Add the water and mix together until you can form the dough into a ball. Turn out onto a lightly floured surface, knead briefly then place back in the bowl, cover with cling film and place in the fridge for at least half an hour. When ready to bake the tart roll out the pastry and place in a 25cm loose bottomed tart tin. Use you thumb to to go round the edge of the tin removing excess pastry and forming a fairly neat edge. Blind bake for 10mins then removed the parchment/foil & baking beans and return to the oven for five mins. Remove from the oven and set aside while you make the filling.
Remove any hard ends from the bottom of the asparagus spears and banch in boiling water for a couple of minutes then drain and run under cold water to stop the cooking process.
Whisk together the eggs and cream with salt & pepper. To assemble the tart, scatter the asparagus spears in the pasrty first, then the sliced onion and cubed goats cheese. Pour in the eggs and cream mixture which should come almost to the top of the pasrty case.
Carefully place on a baking tray in the oven for around 30mins or until cooked through and lightly golden brown.