Asparagus, cheese & pumpkin seed tart
Asparagus, cheese & pumpkin seed tart
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Method
Preheat the oven to 220ºC, gas mark 7. Unroll the pastry sheet onto a baking tray and score a border 2cm in from the edge. Mix the crème fraîche and mustard together and spread it over the pastry, inside the border. Brush the border with the beaten egg. Evenly sprinkle the Gruyère over the crème fraîche mixture. Sprinkle ²⁄³ of the pecorino over the whole tart, including the egg-washed edge.
Snap off the woody stems of asparagus and discard, then put the trimmed asparagus in a mixing bowl and sprinkle over the lemon zest; season and drizzle over the olive oil. Toss together well, then arrange the asparagus over the filling. Finish by sprinkling over the remaining pecorino and the pumpkin seeds.
Bake for 25 minutes until golden, risen around the edges and cooked through. Leave to cool for at least 10 minutes before serving.
