date:Jun 26, 2014
Ingredients
Melted butter, to grease
2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
2 bunches asparagus, woody ends trimmed
80g soft blue cheese, thinly sliced
6 eggs
125ml (1/2 cup) milk
Method
Preheat oven to 200C. Brush a 2cm-deep, 25cm (base measurement) round fluted tart tin, with removable base, with melted butter. Arrange the pastry sheets, slightly overlapping, on a clean work surface. Roll the edges together to seal. Line the prepared tin with pastry. Trim excess.
Li