Brie and Asparagus Tart

By sarah_carroll

Ingredients

• Parmesan Pastry:
• 350 g ripe brie, roughly chopped
• 150 g fresh ricotta
• 300 ml thickened cream
• 2 eggs, plus 5 extra yolks
• 3 bunches thin asparagus spears, woody ends trimmed
• Green salad, to serve
• 1 2/3 c plain flour
• 2/3 c grated parmesan
• 125 g chilled unsalted butter, chopped
• 1 egg

Details

Servings 8

Preparation

Step 1

For the Parmesan pastry, place flour, parmesan and butter in a food processor and pulse until the mixtrue resembles bread crumbs. Add egg and pulse until the pastry comes together in a ball, adding 1-2 T fo water as needed. Flatteninto a disc, enclose in plastic wrap and chill for 30 minutes.
Preheat oven to 180C and grease a 28cmx 20 cm loose bottomed tart pan.
On a lightly floured surface, roll out the dough into a 35cm x25 cm rectangle. Press into the prepared tart pan and chill for a further 15 minutes. line with baking paper and pastry weights then blind bake for 15 minutes. Remove the paper and weights, then bake for a further 10 minutes or until golden and dry.
Meanwhile, whiz the brie, ricotta, cream, eggs and extra yolks in a food processor until smooth. Season TT, then pour into the pastry case and lay the asparagus spears on top.
Bake for 20-30 minutes until the filling is set and the top is golden. Serve warm or at room temperature with a green salad.