Make 1 quantity of basic pastry (see link above), adding 2 teaspoons finely chopped thyme leaves to the mix. Prepare and blind bake.
12 shallots, stem and root end removed
1 tablespoon olive oil knob butter
2 tablespoons red wine or balsamic vinegar
1 teaspoon brown sugar
1 bunch asparagus, ends trimmed and sliced on the diagonal
150ml cream (or use milk if preferred)
4 eggs
4 cloves black garlic, sliced
50g sheep’s or goat’s cheese, crumbled

Click to view the BASIC PASTRY recipe.


1.Preheat the oven 170°C.
2.Blanch the shallots in boiling water for 5 minutes.
3.Drain and cool slightly and peel off the skins and cut in half lengthwise.
4.In an ovenproof frying pan heat the oil and butter, add the shallots cut side down and cook until coloured.
5.Add the vinegar and sugar and cook for a few minutes (adding a splash of water if it starts to dry out), then put into the oven and bake for 20 minutes.
6.Set aside to cool.
7.Blanch the asparagus in boiling, salted water for a couple of minutes, drain and refresh in cold water.
8.Whisk the cream and eggs together and season generously with salt and freshly ground black pepper.
9.Put the tart tin on a baking tray. Put the shallots into the pastry case, add the asparagus, and scatter with the black garlic.
10.Pour over the egg mix and scatter with the cheese.
11.Bake for 35-40 minutes until the custard is set.
12.Allow to cool for at least 15 minutes before removing from the tin and slicing.
13.Serve warm or cold with a green salad.

Recipes & food styling Ginny Grant / Photography Aaron McLean Styling Fiona Lascelles

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