For the pastry
- 175g plain flour
- pinch of Salt
- 100g chilled butter
- 25g freshly grated parmesan
- 1 large egg yolk
For the filling
- 2 × 250g bundles asparagus
- salt and freshly ground pepper
- 4 salad onions, finely sliced
- 2 packs fresh basil, leaves only, roughly chopped, plus a few sprigs to garnish
- 50g pine nuts, lightly toasted
- 500g tub La Faisselle Fromage Frais, drained
- 142ml pot double cream
- 2 large eggs, beaten
- 50g freshly grated parmesan
- Preheat the oven to 190°C/ gas mark 4. To make the pastry, sift the flour and salt into a food processor, add the butter and parmesan and process until the mixture resembles fine breadcrumbs. Add the egg yolk and 1½ tbsp cold water and process until the dough leaves the side of the bowl. Gather into a ball, wrap in clingfilm or foil and chill for up to 1 hour.
- Roll out the pastry on a floured board and use to line a 23cm loose-bottomed flan tin, about 5cm deep. Place a sheet of foil over the top and sides of the pastry base. Fill with baking beans and bake blind for 10 mins. Remove the foil and beans, then bake for a further 5-8 mins until firm and lightly browned.
- Meanwhile, trim the tough ends from the asparagus (don’t throw them away – you can use them for soup), then boil in salted water or steam until just tender. Drain well, then cut into 5cm lengths. Scatter the salad onions over the base of the pastry shell, then arrange the asparagus, most of the basil and half the pine nuts in the pastry case.
- Beat together the fromage frais, cream and eggs. Season, then beat in most of the parmesan. Pour the mixture over the filling. Tuck in the remaining basil, and scatter with the rest of the pine nut and parmesan.
- Cook for 40-50 mins, or until the filling is golden and just firm. Serve warm, garnished with basil sprigs, with a sliced tomato salad.