Asparagus Tart
An olive oil dough (no butter needed) filled with asparagus, heavy cream, mozzarella and four eggs. Beautiful and simple.
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- 1
Mix flour, olive oil and water into a smooth dough. Press into a greased 24 cm tart tin. Chill 20 minutes.
- 2
Blind-bake at 180 °C for 15 minutes. Remove weights.
- 3
Whisk eggs with cream, season well. Pour into the tart shell, scatter mozzarella, arrange asparagus on top.
- 4
Bake for 25–30 minutes until just set in the centre. Cool 10 minutes before slicing.