Ingredients
Method
1.Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap in plastic wrap. Chill 1 hour.
2.Grease two 12-hold shallow patty pans. Roll pastry between two sheets of baking paper until 3mm thick. Using 7cm round cutter, cut pastry and use to line recesses. Chill 30 minutes.
3.Preheat oven 200°C. Bake blind 10 minutes. Remove filing and bake a further 6-8 minutes until golden. Cool slightly.
4.Divide tomato slices among 12 pastry shells, then divide asparagus, blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.
5.Spoon into pastry shells. Bake 8-10 minutes until set. Serve garnished with chervil sprigs.
These can be prepared ahead and reheated in a slow oven, 150°C, 5-10 mins. If like, used ready-made shortcrust pastry.
Note
