Ingredients
375g shortcrust pastry
450g fine Asparagus trimmed and blanched
2 eggs plus 1 egg yolk
225ml cream
4 tbs chopped fresh chives
Fairview Brie (or Camembert) sliced thinly
A Pyrex dish or rectangular tin measuring 33cm x 10cm
Method
Preheat oven to 170°C.
Spray pan and line with pastry; cover with grease proof paper and fill with dried beans. Bake for 10 minutes. Remove grease proof paper and beans, and bake another 5 minutes.
Arrange half the cheese on pastry, then the lay asparagus evenly in a row covering the cheese and finish by laying the remaining cheese on top.
Beat together eggs, yolk, cream and chives with a dash of salt and pepper. Pour over asparagus and cheese.
Bake for approx 20 minutes until set and lightly golden.
Allow to stand for 20 minutes before serving with a crisp green salad and Fairview Oom Pagel Semillon or Fairview Chardonnay.
Do you like this? Share It!
