Ingredients
Method
1.Process the flour, butter, parmesan and paprika until crumbly. Add the egg yolk and iced water, and pulse until the mixture just comes together.
2.Knead pastry on a lightly floured surface until smooth. Wrap the pastry in plastic and refrigerate for 30 minutes.
3.Roll pastry until large enough to line 10cm x 34cm rectangular loose-base flan tin. Lift pastry into tin, ease into sides, trim edges. Freeze for 30 minutes.
4.Preheat the oven to moderate, 180°C. Cover the pastry with baking paper, fill with dried beans or rice; place on oven tray. Bake for 15 minutes, remove paper and beans or rice and bake for a further 10 minutes; cool.
5.FILLING: Meanwhile, heat the butter in a large pan and cook onion on low heat without browning, for about 10 minutes or until very soft. Bring a small pain of water to the boil, add asparagus and cook for 1 minute; drain and place into a bowl of iced water; drain.
6.Whisk eggs, flour, cream, salt and pepper in a medium jug.
7.Place onions on base of pastry, top with the asparagus (trim to fit, if necessary) and cheese. Pour egg mixture over asparagus. Bake in a moderately hot oven, 200°C, for about 20 minutes or until it is browned and set.
Not suitable to freeze. Not suitable to microwave. This recipe is best made on the day of serving.
Note
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