Asparagus and Scallion Tart is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.

Ingredients 

10-in Shortcrust Pastry shell, baked blind

1 tbsp olive oil

7 oz scallions, trimmed and finely sliced or chopped

7 oz asparagus spears, trimmed

Salt and freshly ground black pepper

4 eggs

11/2 c heavy cream

1 oz Parmesan cheese, finely grated

Method 

Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. 

Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes

until it is just cooked. 

Drain, and then slice the asparagus into 11/2-inch pieces, at an angle. 

Whisk the eggs in a bowl, add the cream and the cooked scallions and season. 

Pour this filling into the cooked pastry shell, still in the pan. 

Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. 

Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. 

Remove from the oven, and serve out of the pan, hot or at room temperature.