INGREDIENTS
1 large pre-rolled sheet butter puff pastry
1 bunch asparagus, trimmed
4 Beurre Bosc pears, halved and cored
2 eggs, lightly whisked ½ cup thin cream
40g finely grated gruyere
Cracked peppercorns, pink and black
PREP: 10 MINS + 30 MINS REFRIGERATION
COOK: 50-60 MINS
SERVES: 4
METHOD
- Preheat oven to 200°C
- Line the prepared tin, a shallow 20 x 34cm (base measurement) fluted tart tin with a removable base, trim away any excess. Place in the refridgerator for 30 minutes to rest
- Remove from the refrigerator and cover pastry base with baking paper, fill with pastry weights and blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden
- Meanwhile, blanch the asparagus in a saucepan of boiling water for 2 minutes. Refresh under cold running water and drain on kitchen paper. Slice the pears. Arrange the pears and asparagus in the base of the pastry case
- In a medium bowl, whisk the egg, cream and cheese together and pour over the pears and asparagus. Bake in oven for 30-40 minutes or until just set
- Remove from oven and sprinkle with the peppercorns
- Serve warm or at room temperature with a crisp salad