6 ISSUES FOR £6 Subscribe to Cotswold Life today click here

Recipe: Organic Asparagus and Hollandaise Tart

16:41 24 June 2015

Organic Asparagus and Hollandaise Tart by Emily Watkins

Organic Asparagus and Hollandaise Tart by Emily Watkins

Archant

With the British asparagus season drawing to a close, this delicious recipe from chef Emily Watkins is a perfect way to celebrate the ingredient.

Emily Watkins, TV chef and proprietor of the Kingham Plough in Chipping NortonEmily Watkins, TV chef and proprietor of the Kingham Plough in Chipping Norton

Organic Asparagus and Hollandaise Tart

Cooking Time: 1 hour and 30 minutes, plus resting time for the pastry

Serves: 8

Ingredients:

• For the vinegar reduction:

300ml organic white wine vinegar

1 organic shallot, thinly sliced

10 organic peppercorns

1 organic bay leaf, ripped

• For the hollandaise:

4 organic egg yolks

2 organic whole eggs

500ml organic double cream

Salt

Organic Pepper

• For the short crust pastry:

250g organic plain flour

160g organic butter, cold and diced

1 organic egg

1 tbsp organic milk

1 tsp salt

1 organic egg, beaten

• For the tart:

18-20 organic asparagus spears

2 tbsp organic chives, finely chopped

Edible flowers (optional)

Method

• Before making the hollandaise, make the vinegar reduction by putting all the ingredients in a pan over a medium heat. Reduce until 50ml of liquid remains, strain and set aside

• Add the yolks, whole eggs and vinegar reduction to a double boiler (or a bowl set over a pan of simmering water) to make the hollandaise. Whisk until the mixture has doubled in volume then take off the heat

• Gradually add the cream to the egg mixture until it is thoroughly combined

• For the pastry, rub together the flour and butter (or mix in a food processor) until you have a sandy consistency

• Combine the egg, milk and salt in a jug, then add to the flour and butter. Mix to form a dough, wrap in cling film and chill in the fridge for 30 minutes, or until ready to use

• Set the oven to 185C/165C fan/gas mark 4

• Roll out the pastry to a 3-5mm thickness on a lightly floured surface so that it will fit a 12 inch round fluted tin with a removable base. Make sure the pastry overhangs the edges of the tin slightly, as it will shrink in the oven

• Use a fork to prick the base of the tart. Line with parchment paper (or cling film) and baking beans before placing in the oven for 20 minutes to bake blind

• Carefully lift off the lining paper and beans before returning to the oven for a further 10 minutes. The pastry should be cooked to a light golden brown

• Use the beaten egg to brush over the pastry case, and use a sharp knife to carefully trim and neaten up the edges

• Reduce the oven temperature to 170C/150C fan/gas mark 3

• Peel and blanch the asparagus spears in salted boiling water for 2 minutes. Remove and place in a bowl of iced water to refresh and stop the cooking process

• Fill the pastry case with the hollandaise sauce and place the asparagus on top

• Bake for 20-25 minutes until lightly set, before leaving to cool in the tin. Remove from the tin and garnish with the chives and, if using, the edible flowers

-----------------------

Recipe by Emily Watkins courtesy of www.greatbritishchefs.com as part of the Organic Trade Board ‘Organic - Naturally Different’ campaign.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Cotswold Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Cotswold Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Cotswold Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Yesterday, 13:24

For a small independent restaurant, a table not turning up for their booking can wipe out the night’s profits. Mark Taylor looks at this increasing problem and how it might be tackled

Read more
Yesterday, 14:03

Make your mum feel really special on Mothering Sunday.

Read more
Wednesday, February 15, 2017

Introducing the Fine Wines of Tuscany, hosted by Demetri Walters, Master of Wine with Berry Bros. & Rudd.

Read more
Monday, February 13, 2017

Not bad value, warm, bright and comfy. Oh, and the food isn’t bad either. This is a pub that won’t scare anyone

Read more
Wednesday, February 1, 2017

Our columnist Clare Mackintosh takes some expert guidance on how to turn home cooking from a chore to a pleasure

Read more
Monday, January 30, 2017

From lively pubs to charming eateries, you’re never far away from a wonderful venue serving great-tasting, well-crafted burgers in Cheltenham. Here’s our pick of 9 of the best places to visit in the Cotswold town

Read more
Friday, January 27, 2017

Don’t miss out on this Special Offer from The Wharf House.

Read more
Thursday, January 26, 2017

Welcome to award-winning waterside restaurant and accommodation, The Wharf House, situated in Over on the edge of the historic city of Gloucester.

Read more
Wednesday, January 18, 2017

Surrounded by idyllic countryside, these charming Cotswold pubs make the perfect place to escape for a Sunday afternoon feast. We pick 8 of the best roast dinners to enjoy in the region

Read more
Wednesday, January 18, 2017

The meal was great, the service, impeccable. So what really happens to that ‘discretionary’ charge you’d expected to go to the hard-working staff? Mark Taylor looks under the plate and talks to restauranteurs about this thorny topic

Read more
Friday, January 6, 2017

Three Cotswold pubs have reached the finals of the Publican Awards 2017, a national competition that rewards the ‘cream of the cream’ of the UK pub industry. The pubs, operated by Brakspear, are shortlisted for the Best Accommodation Operator and Best New Pub or Bar titles, the winners of which will be announced in March.

Read more
Tuesday, January 3, 2017

The ‘fab pub’ in the North Cotswolds struggled to feed my coelic husband, but for Katie Jarvis and her husband, Cheltenham’s star spot came up trumps

Read more
Sunday, January 1, 2017

Welcome to Whole Foods Market Cheltenham

Read more
Thursday, December 22, 2016

How to put on the ultimate Boxing Day spread (without trying too hard!)

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest

Food and Drink Directory
A+ Education

Subscribe or buy a mag today

subscription ad
Cotswold Life Application Link

Local Business Directory

Cotswold's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search