Ingredients

The following ingredients have 4 Servings
  • 130 g almond flour
  • 130 g extra-fine almond flour
  • 40 g Parmesan cheese (finely grated)
  • salt
  • 120 g unsalted butter (melted)
  • 4 eggs
  • 1 tsp mustard powder
  • 1 tsp baking powder
  • salt
  • 250 g double cream
  • 40 g Gruyere cheese (finely grated)
  • 40 g mild, full-fat Gouda cheese (finely grated)
  • 40 g extra-strong, full-fat Cheddar cheese (finely grated)
  • 200 g fine asparagus

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Combine the almond flour, extra-fine almond flour, salt and finely grated Parmesan cheese in a bowl. Pour in the melted butter and mix well to combine.
  • The mixture will resemble course breadcrumbs. Tip the mixture into a large well-greased pie dish (I always line the base with parchment too) and use a spatula to spread it out as evenly as you can, moving a lot of the mixture to the sides.
  • Use clean hands to compress the mixture down into an even layer at the bottom, as well as up the sides of the dish until you have a smooth, compact later all over.
  • Bake in the oven for 10 minutes, then remove and set aside. Do not turn the oven off.
  • In the meantime, whisk the eggs very well in a large bowl, adding in the mustard powder, baking powder and a little salt. Stir in the grated Gruyere, Gouda and Cheddar cheese. Set aside.
  • Snap off the hard, woody ends of the asparagus and (unlike what I have done in the pictures) I advise you cut them into smaller pieces - it makes for easier slicing later.
  • Place the asparagus into the tart case and pour over the creamy egg cheese mixture. Try and ensure that the cheese is evenly distributed.
  • Place the tart tin onto a baking tray (in case any mixture bubbles over) and bake in the oven for 15 minutes.
  • After 15 minutes, rotate the tray (my own personal habit, its not necessary) and reduce the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3). Cook on this lower heat for another 18-20 minutes. (The reduced temperature will ensure the mixture cooks through sufficiently without burning the eggs or crust.)
  • The mixture should not wobble in the centre and be fairly firm. Remove and allow to cool for at least an hour before slicing and serving.