Ham & Asparagus Tart
My ham & asparagus tart is enhanced by the Dijon mustard and nutmeg in this creamy egg tart. When baking the pastry case, I always tend to roll the raw pastry out so there is enough to curl over the edge of the baking/quiche tin. This stops it from shrinking down the sides during the blind baking. I then break off the excess cooked pastry just before serving, which gives it a lovely rough, rustic appearance.
April 27, 2018
: 8-10
: 15 min
: 35 min
: 50 min
: Moderately easy