Asparagus & Parmigiano savoury tart

Ingredients

1 quantity of Denise's Delicious Gluten Free Savoury Pastry   

½ beaten egg for brushing pastry 

1 good-sized bundle of  asparagus

300ml (10floz) cream 

150ml (5floz) milk 

4 large egg yolks 

2 tablespoons freshly grated  Parmigiano cheese 

Salt and black pepper

Steps

1. Preheat the oven to Gas Mark 6/200°C/400°F and  grease a 23cm/9in round Pyrex pie dish. 

2. Make the pastry according to the instructions on the pack. Line the pie dish base and sides with the pastry and  trim to fit exactly.

Keep any extra pieces of pastry as  you may need them later.  Bake the pastry blind for 15 minutes in the centre of  the oven.

There is no need to use baking beans for  gluten-free pastry. 

3. Next, check if there are any holes in the pastry that  appeared while you baked the pastry and that you  may have missed earlier.

Fill any holes with a little of the spare pastry and then brush over with the  beaten egg. Turn the oven down to Gas Mark 4/180°C/350°F.

Steam the asparagus and leave to cool.  

4. Whisk the cream, milk and egg yolks together, add  the grated Parmigiano and season.  

Spoon the cooled asparagus into the pastry case,  then pour the custard over the asparagus.

Bake in the oven for 25–30 minutes, until puffed up and just  set and browned.

Leave to cool for 10 minutes, then serve with a  dressed green salad.