A cheesy tart recipe from Karen Cullen for Come Dine With Me in Nottingham
1. Blind bake the pastry cases(es). Pre-heat oven to 180 C. Line the tart tin(s). Allow the pastry to rest in the fridge for 30 mins. Prick the base of the pastry. Put tin foil or grease proof paper onto the pastry and weigh down with baking beans, or, as I use, a handful of small pebbles kept for the purpose. Bake for 10 mins. Remove foil and pebbles and bake for a further 5–10 mins until very pale golden.
2. Trim the asparagus – bend until it breaks and then partially cook the tip end for 4–5 mins, (the stalks can be used for soup etc). Arrange the asparagus over the tart base. Sprinkle the cheddar cheese over the asparagus. Whisk the eggs until frothy and then add the cream and beat together. Add salt and pepper to taste. Pour the egg mixture over the asparagus and cheddar. Sprinkle the Parmesan and Gruyere over the top. Cook at 190 degrees for 35–45 mins until golden brown and a bit risen.
3. Serve hot or warm.
Join Come Dine With Me on the official Facebook page!
Can't get enough of Come Dine With Me? Watch the best bits again
Play along with Come Dine With Me this Sunday at 8pm
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.