Ingredients
• Melted butter, to grease
• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
• 2 bunches asparagus, woody ends trimmed
• 80g soft blue cheese, thinly sliced
• 6 eggs
• 125ml (1/2 cup) milk
Method
Preheat oven to 200ºC. Brush a 2cm-deep, 25cm (base measurement) round fluted tart tin, with removable base, with melted butter. Arrange the pastry sheets, slightly overlapping, on a clean work surface. Roll the edges together to seal. Line the prepared tin with pastry. Trim excess.
Line the pastry base with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 minutes. Remove the paper and pastry weights or rice. Set aside for 30 minutes to cool.
Meanwhile, cut each asparagus spear into thirds. Place in a heatproof bowl and cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Pat dry with paper towel.
Arrange the asparagus and blue cheese over the pastry base. Whisk eggs and milk in a jug. Season with salt and pepper. Pour over the pastry base. Bake for 30-35 minutes or until just set. Set aside in the pan for 10 minutes to stand before serving.
