Yield: 6 Servings
|8 ounces||Pastry *|
|1 ounce||Blue cheese (good)|
|1½ ounce||Cream cheese (Philadelphia)|
|200 millilitres||Made up to with half & half|
|Salt, pepper & cayenne|
|8 ounces||Asparagus; peeled & cooked|
NB* As usual, the weight of pastry is the weight of flour used to make it.
Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour lightly). Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or cream and milk. Beat hard with the eggs (food processor). Season to taste with salt, pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in strongly salted water until just tender - for really freshly picked asparagus <15 minutes will suffice. Immediately remove from water and separate on a paper towel to cool quickly. When cold, cut into 2" lengths and spread out on the flan base. Pour over the custard and bake in a moderate oven (375F) for around 30 minutes until nicely set. Serve warm (not cold or too hot).
Recipe IMH Georges' Home BBS 2:323/4⅖