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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

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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.

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