Jamie’s Asparagus and Pecorino Tart

 

 

J A M I E ′ S   A S P A R A G U S   A N D   P E C O R I N O   T A R T

 

Wednesday Winter Warmers

 

Everyone loves Jamie. His recipes feel authentic and rustic. His approach is not only accessible, it’s passionate.  Always delicious, we love this asparagus and pecorino tart, full of flavour and instant appeal.

 

  S E R V E S  :   6

 
I N G R E D I E N T S   M E T H O D  

 

1 tbs Dijon mustard

 

300 grams flour

 

150 grams butter, cubed

 

300 ml pure cream

 

475 grams asparagus

 

500 grams pecorino cheese, grated

 

4 Woolworths Select Free-Range Eggs

 

4 rashes of higher welfare streaky smoked bacon

 

Step 1: Preheat your oven to 180ºc. In a food processor, blitz the flour, the butter and a pinch

of salt until it resembles crumbs. Transfer to a board, form a little pile and make a well in the

centre. Crack in 1 egg and use your hands to combine and mould into a ball. Wrap the dough in

plastic wrap and chill in the fridge for 20 minutes.

Step 2: Roll pastry dough to 5mm thick and a little bigger than a 20 x 30cm rectangular fluted

tart tin. Lay in the pastry, pushing it down gently then trimming the excess. Prick with a fork and

put in the fridge for 30 minutes.

Step 3: Line the chilled pastry with baking paper, fill with baking beans or rice and cook in the

oven for 12 minutes. Remove the paper and beans or rice, then return the tin to the oven for

3 minutes, so the pastry is golden. Set the tin on a baking tray so it’s easy to pop it back in the oven.

Step 4: Snap off and discard the woody ends of the asparagus and set the spears to one side.

Finely slice the bacon and fry in a non-stick pan over medium heat until golden and crisp, then set aside.

Step 5: In a large bowl, whisk together the remaining eggs, cream, mustard as well as a pinch of salt

and pepper. Add most of the pecorino, stir in the bacon (discarding any fat) then pour into your pastry case.

Carefully line up the asparagus spears in the mixture. Sprinkle over the remaining pecorino and bake

in the oven for 20–25 minutes, until just set. Allow to rest for 15 minutes before serving with a light salad.

 

*Recipe thanks to Jamie Oliver and Woolworths

 

 

 

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