St Albray Asparagus Tart
~Given to me by my customer Joan
Can be made as mini tarts for an appetizer, medium tarts for a first course or a large pie shell for main course
Serves 6-8
Ingredients:
3 large eggs
½ cup half & half
1 tsp grainy mustard
Salt and pepper to taste
Pinch of freshly grated nutmeg
8 asparagus spears, cut into 1” pieces
150 grams St Albray cheese
Preparation and Cooking:
Preheat oven to 400ºF
Fit pastry into appropriate sized pan(s)
Crimp or trim the edges
In a medium bowl, whisk together eggs, cream, mustard, salt, pepper and nutmeg
Scatter the asparagus over the bottom of the pastry
Remove the rind from the St. Albray and drop pieces of it over the asparagus
Pour egg mixture evenly over top
Bake for 25-30 minutes until the filling is puffed and golden
Can be served warm, at room temperature, or cold! It’s up to you!