Asparagus tart

creamy golden tart studded with asparagus and made sweet with leeks. You can make the tart case the day before so there's not much to do on the day.

Serves 4 to 6

• 250 g fresh asparagus
• 3 smallish leeks, around 150 g
• 250 g shortcrust pastry, thawed
• 3 eggs plus 2 extra egg yolks
• 200 ml double cream or whipping cream
• half tsp grated nutmeg
• sea salt
• freshly ground black pepper
• 2 tbsp finely chopped parsley

1. Heat the oven to 170C/Gas 3. Roll out the pastry and use it to line a 23 cm ( 9 in) lightly oiled pie or cake tin. Line the pastry case with baking parchment and fill with beans or pastry weights. Bake for 10 minutes, then remove the beans and paper and bake for a further 10 minutes. Allow to cool.
   
   
2. Trim the asparagus by bending each spear until it snaps. Discard the fibrous ends, and cut the asparagus into 2cm lengths. Wash and trim the leeks and finely slice. Cook the asparagus and leeks in simmering salted water for 3 minutes, then drain and shake dry.
   
   
3. To bake the tart, beat the eggs and extra egg yolks with the cream, nutmeg, sea salt and pepper and parsley. Scatter the vegetables over the base of the tart, and pour in the mixture. Bake for 40 minutes or until the custard is set and golden brown. Cool before removing from the tin.