450g plain flour
200g cold cubed butter
50g finely grated parmesan
100ml of cold water
1 tablespoon olive oil
1 red onion chopped
8 slices of parma ham
400ml double cream
4 large eggs
1 egg yolk
splash of lemon juice
50g Cheddar, grated
Salt and pepper
6 spears of baby asparagus slice really finely (I use a speed peeler)
freshly ground black pepper
You will also need a 20cm loose bottomed cake tin
Preheat the oven to 180c/350f/Gas mark 4.
Blitz the flour, cheese & butter in the food processor, add 2 thirds of the water and blitz. If it’s still crumbly keep adding a few drops until the pastry comes to a ball, wrap in cling and chill for at least half an hour.
Lightly dust the work surface with flour and roll the pastry out to a neat disc with a thickness of about a £2 coin. Carefully line the loose bottomed tin being sure to push the pastry neatly into the corners and trimming off the excess pastry from the top. Prick the base of the tart shell several times with a fork. Screw up a sheet of baking parchment and use to line the inside of the pastry case. Chill for 10 minutes in the freezer.
Tip baking beans into the pastry case and blind bake on a baking tray on the middle shelf of the preheated oven for 20-25 minutes until pale golden.
Heat the olive oil in a frying pan and add the red onion cook slowly until the onions are translucent.
Mix the cream with the milk, eggs, lemon juice and grated cheese and season with freshly ground black pepper and salt.
Tip the onion into the pastry case and then evenly lay the parma ham, pour over the cream mix, this is best done on a baking tray in the oven. Sprinkle the asparagus over the top and bake for 30- 35 minutes until golden and set.
Cool to room temperature to serve.