Egg, asparagus & hollandaise tart

Directions

• 1. Step 1Unroll pastry and roll out a little further with a rolling pin. Use to line a 21 x 31cm fluted tart tin, leaving excess pastry having over edges. Prick base all over with a fork and chill for 15min.
  2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with a sheet of baking parchment and fill with baking beans. Put on a baking sheet and cook for 15min. Carefully lift out parchment and beans and tin to oven for 5min, or until base feels sandy to the touch. Remove tin, trim edges to neaten and set aside.
  3. Step 3Meanwhile, simmer asparagus in a large pan of boiling water for 4min, until tender. Remove asparagus with a slotted spoon and thoroughly dry with kitchen paper. Bring the water back up to boil, add 6 eggs, simmer for 8min, drain and immediately plunge into a bowl of iced water to stop them cooking. Drain, peel and set aside.
  4. Step 4Slice off the asparagus tips and reserve. Roughly chop the stalks and purée in a blender with the cream until as smooth as you can get it. Pour into a bowl, stir in the cheese and some seasoning. Beat the remaining 2 eggs and gradually mix into the asparagus mixture, until combined (the mixture may look a little curdled).
  5. Step 5Spread asparagus filling into the baked pastry case (still in tin). Return to oven for 20-25min, until the filling is just set.
  6. Step 6Meanwhile make the hollandaise. In a small pan bring half the lemon juice, the vinegar, peppercorns, and mace, if using, to the boil. Turn down the heat and simmer until only 1tsp liquid remains. Strain into the small bowl of a food processor, or into the cylinder jug that comes with a stick blender. Add the egg yolks and some seasoning. Melt butter in the empty small pan, but don’t let it boil. With the motor running, slowly pour the hot butter on to the eggs in a steady trickle to make a thick and glossy sauce. Season to taste.
  7. Step 7Transfer tart to a serving board. Using the back of a spoon, make small indents into the asparagus filling and arrange halved eggs on top. Scatter over the reserved asparagus tips and drizzle over the hollandaise. Serve.