This asparagus tart is so easy to make, thanks to our not so secret ingredient, Belazu Truffle & Artichoke Pesto. Pairs beautifully with Mirabeau Pure for a brilliant summery lunch.

Serves 6

Ingredients

375g shortcrust pastry
1 egg (for egg wash)
500g British Asparagus
2 tbsp Belazu Truffle & Artichoke Pesto
200ml milk
5 eggs
2 tbsp grated parmesan
Salt & pepper

Instructions

Roll out the pastry to the thickness of a pound coin and line a 30cm loose bottomed pastry case. Cover with baking paper and fill with baking beans. Cook in a pre-heated oven at 180C for 10-15 minutes or until the sides are beginning to brown and then remove the baking beans. Turn down the heat to 160C and cook for a further 20 minutes. Brush the inside of the tart with a beaten egg and bake for a further 10 minutes.

Mix together the milk, 5 eggs and a generous tablespoon of Belazu Truffle & Artichoke Pesto, a good grind of black pepper and a pinch of salt.

Remove the woody part of the asparagus and place into your tart case. If the asparagus is quite thick cut in half or even a quarter so that the asparagus is around 1cm thick. This will allow it to cook but still retain a bit of bite.

Pour over the filling and dot with the leftover pesto. Dust the top with parmesan and place into the oven at 170C for 30 minutes or until the centre is just set.

Allow to cool slightly before removing and slicing and serving with a chilled glass of Mirabeau Rosé.

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