1 large pre-rolled sheet butter puff pastry
1 bunch asparagus, trimmed
4 Beurre Bosc pears, halved and cored
2 eggs, lightly whisked ½ cup thin cream
40g finely grated gruyere
Cracked peppercorns, pink and black
PREP: 10 MINS + 30 MINS REFRIGERATION
COOK: 50-60 MINS
SERVES: 4
METHOD
Preheat oven to 200°C
Line the prepared tin, a shallow 20 x 34cm (base measurement) fluted tart tin with a removable base, trim away any excess. Place in the refridgerator for 30 minutes to rest
Remove from the refrigerator and cover pastry base with baking paper, fill with pastry weights and blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden
Meanwhile, blanch the asparagus in a saucepan of boiling water for 2 minutes. Refresh under cold running water and drain on kitchen paper. Slice the pears. Arrange the pears and asparagus in the base of the pastry case
In a medium bowl, whisk the egg, cream and cheese together and pour over the pears and asparagus. Bake in oven for 30-40 minutes or until just set
Remove from oven and sprinkle with the peppercorns
Serve warm or at room temperature with a crisp salad
