Asparagus & Cheese Tart

Pastry
50g Butter
75g Plain flour
1 Egg Yolk
1Table spoon cold water (to bind pastry)
15g Parmesan cheese
Ground pepper

Filling
4 Asparagus spears trimmed & cooked
1 tablespoon Mascarpone cheese
Chopped chervil
80ml single cream
1 large Egg
1 tablespoon grated Parmesan cheese
Salt & Pepper to season

Method
1. Sift flour into a large bowl, dice the butter in small pieces and rub into the flour using fingertips until it resembles fine breadcrumbs.
2. Stir in grated cheese and ground pepper, add the egg yolk and water; then using a round bladed knife to stir combine gently to bring the pastry together to form a ball.
3. Roll out pastry onto a floured surface & line a loose bottom flan ring. Rest in the fridge whilst preparing the filling.
4. Preheat oven 190°C/400°F/Gas 6 and place a baking tray into the oven to heat up.
5. Filling - Trim the Asparagus by bending the stem until it snaps, do not use the woody stalk.
6. Blanch the asparagus in boiling water until pierced with a sharp knife it just "gives" in the stalk then "refresh" in cold water, and leave to drain.
7. Mix cream and egg with the chervil and add seasoning.
8. Put Asparagus, grated Parmesan and small blobs of Mascarpone cheese into the pastry tart base then pour over the egg custard.
9. Carefully place on the preheated baking tray back into the oven for approx 20-25 minutes, until the pastry is golden and the filling is dark brown and risen.
10. Cool on a wire rack, eat warm or cold!