A light, shallow tart which is perfect for a summer supper alongside a salad. Many thanks to AGA Specialist Dawn Roads for this recipe.
Small knob of butter
1 x 375g rectangular piece ready rolled puff pastry
3 free range eggs
300ml cream or whole milk
1 x 125g goats’ cheese, no rind
Salt and black pepper
1. Turn the Rayburn main oven to 200ºC to preheat.
2. Place a baking tray onto a Chef’s Pad on a Rayburn lid with a small knob of butter, allow it to begin to melt then brush over the base and sides and allow to cool. Meanwhile, blanch the asparagus spears and refresh in iced water.
3. Unroll the puff pastry and line the baking tray. Arrange the asparagus spears over the surface. Beat the eggs with the cream and goats’ cheese, season to taste. Pour over the asparagus and sprinkle with the grated cheese.
4. Cook on the floor of the main oven for about 20-25 minutes until golden, then move to the oven grid shelf set on the third runners down for a final 5 minutes or until golden and puffed up.
Serve warm or cold with a salad.