Asparagus Flan

Methods/steps

Pre-heat oven to 190oC, 375 oF, Gas 5.

For the pastry:

1. Sift the flour and salt into a large bowl.
2. Cut the butter into small dice, and rub into the flour, using your fingertips.
3. When the mixture looks like breadcrumbs, make a well in the middle and add the water.
4. Using your fingers or a knife, mix till the dough forms a ball. If it seems too dry add a little more water, but try to handle lightly - do not knead!
5. If there is time, cover the dough and leave it to rest in the fridge for half and hour.
6. Turn the dough onto a floured surface and form into an even round shape.
7. Flour your rolling pin and roll the pastry out into a circle, a bit bigger than your flan tin. Don’t let the dough stick to the table or rolling pin – keep dusting with flour!
8. Lift it carefully onto your flan tin or dish, easing it down into the corners. Trim off any surplus pastry, neaten the edges and put it in the fridge to rest whilst you prepare the filling.

For the filling:

1. Wash the asparagus and snap off the woody part of the stems.
2. Place in a pan of boiling water, and cook over medium heat for about 10 minutes, or until just tender. Drain through a colander.
3. Combine the eggs, milk/cream and seasoning.
4. Put the asparagus onto the prepared pastry base, pour on the egg mixture and sprinkle with the grated cheese (and chives, if you are using them).
5. Bake near the top of the oven for about 40 minutes, or until filling is set and the top is turning golden.