Nici Wickes: Asparagus & Blue Cheese Tart

<p><span>To celebrate the abundance of asparagus available right now, make this simple tasty tart.</span> </p> <p><em><span>Serve 4-6</span></em> </p> <p> </p> <p><strong><span>Ingredients:</span></strong> </p> <p><span>2 bunches (or about 20) medium thickness asparagus spears</span> </p> <p><span>1 sheet puff pastry</span> </p> <p><span>1 egg, beaten with a fork</span> </p> <p><span>150g sour cream or crème fraiche</span> </p> <p><span>100g blue cheese, crumbled</span> </p> <p><span>2 tablespoons caramelised onion chutney (store-bought is fine)</span> </p> <p><span>½ teaspoon sea salt + decent grind black pepper</span> </p> <p><span>Drizzle of olive oil</span> </p> <p> </p> <p><strong><span>Method:</span></strong> </p> <ol> <li><span> Heat oven to 200 C.</span></li> <li><span> Trim or snap the tough ends off the asparagus spears.</span></li> <li><span> Line a tray with the pastry, twisting and pinching up the edges to form a rim if you need to. Brush the edges with the beaten egg.</span></li> <li><span> Whisk together the remaining egg with sour cream (or crème fraiche), ¾ of the blue cheese and onion. Spread this over the pastry. Lay the trimmed asparagus on top, season with salt and pepper and drizzle over olive oil.</span></li> <li><span> Bake for 30 minutes, until the pastry is golden and cooked on the base too.</span></li> <li><span> To serve, grind over some more pepper and crumble over remaining blue cheese.</span></li> </ol> <p> </p> <p><strong><span>Make it yours:</span></strong> </p> <p><span>You could add chopped, crispy bacon or flakes of smoked salmon to this tart if you fancy it!</span> </p> <p><strong><span>LISTEN ABOVE</span></strong> </p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>