Crab and asparagus tart

Method

1. Line a lightly greased 22 x 32cm Swiss roll tin with the pastry - you may need to roll it out a little larger to fit the tin. Prick the base all over with a fork. Chill for 30 minutes. Preheat oven to 200ºC (180ºC fan oven), gas mark 6.

2. Line the pastry with greaseproof paper and fill with baking beans. Cook for 10-15 minutes, then remove the paper and beans, and cook for another 5 minutes until the pastry is set and the base feels dry and sandy.

3. Bring a large pan of lightly salted water to the boil and cook the asparagus tips for 1-2 minutes until just tender. Drain and cool under cold water to prevent them from cooking further.

4. Mix together the crème fraîche, eggs, crabmeat and chopped dill, and season well. Pour into the pastry case and arrange the asparagus on top. Bake for 15-20 minutes until just set and golden. Leave to stand for 5 minutes before serving.