Tom Aikens' Asparagus and chervil quiche
Asparagus and chervil quiche filling
- 1kg asparagus, peeled and cut into 6-8 cm lengths
- 140g Parma ham
- 1 handful chopped chervil
- 1 pinch chopped chives
- 100g spring onions, chopped
- 350g mascarpone
- 2 eggs
- 4 egg yolks
- 0.5 tsp Bart salt
- 1 pinch Bart black pepper
- 400g plain flour, plus extra for dusting
- 200g butter, cold and diced, plus extra for greasing
- 1 pinch Bart salt
- 1 egg
- 1 egg yolk, for brushing the pastry
- Ice cold water
Cooking time: 80 minutes plus resting of the pastry
- Into a bowl, place the flour, salt and the diced butter. Transfer into a food mixer set to a low setting and mix for approx. 1 minutes until they resemble fine breadcrumbs. Alternatively, you could rub the mixture with your hands until it resembles breadcrumbs.
- Add the egg into the mixture then gradually add the iced water, until the dough comes together (it should not be too dry, otherwise it will just crumble when you roll it out). Wrap the dough in cling film and place into the fridge to rest for 30 minutes.
- When the dough is ready to roll out, preheat the oven to 180 °C/gas mark 4. Grease and flour your quiche tin then roll out the pastry to a 0.5cm thickness to lay into the tin. To blind bake, line the tin with a sheet of foil and fill with baking beans.
- Place in the oven for 20 minutes, or until the pastry reaches a light golden colour. Remove the baking beans and foil from the tin. Brush the base of the tart case with egg yolk and bake for a further 5 minutes, then remove from the oven. Set the pastry aside to cool while you make the filling.
- Reduce your oven temperature to 170 °C/gas mark 3.
- Into boiling salted water, blanch the asparagus for 3 minutes and then remove and place in iced water for two minutes. Drain and dry well.
- Into a bowl, mix the chervil, eggs, egg yolks, salt, chives, mascarpone, spring onion and pepper. Set aside.
- In the cooled pastry tart, lay the asparagus spears pointing outwards in a circular pattern then lay the ham in between the spears. Pour the chervil and mascarpone mix over the whole tin.
- Place back into the oven to bake for 25-30 minutes until it is light brown. Set aside to cool to room temperature and then serve.
Recipe courtesy of Great British Chefs.