Asparagus tarts

Method

1 Snap off the ends of the asparagus stalks and discard or save them for soup. Bring a saucepan of salted water to the boil, add the asparagus, return to the boil and cook for 3-4 minutes, until just tender. Drain under cold running water and pat dry.

2 In a bowl, whisk together the crème fraîche, grated Gruyère, egg yolks and tarragon, seasoning the mixture with salt and a pinch of cayenne.

3 Divide the pastry into four equal pieces and roll it out, on a lightly floured surface, to a thickness of 3mm. Trim each piece into a rectangle about 20cm x 12cm. With a very sharp knife, score the pastry 1cm from the edge, not quite cutting through it. Place the pastry on two non-stick baking sheets and prick the centres with a fork. If you have time, chill for 30 minutes. Several hours' chilling won't hurt.

4 Heat the oven to 220°C (200°C fan oven) gas mark 7. Divide the asparagus spears between the pastry cases, laying them side by side and trimming them to fit (if need be). Spoon the crème fraîche mixture over the asparagus and brush the exposed pastry rims, but not their sides, with the egg-yolk glaze.

5 Bake for 15-20 minutes, until the pastry is golden and puffed, and the filling is gilded, too. Serve the tarts hot or warm, on their own as a first course, or accompanied by a salad of tender young leaves or very finely sliced raw fennel.

Recipe by Shona Crawford Poole