Asparagus, smoked bacon and goat’s cheese tart, onion marmalade

Method

1. Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.
2. Add enough cold water to make the crumb mixture come together to form a firm dough, then rest in the fridge for 30 minutes.
3. Roll out the pastry onto a lightly floured surface and press it into a 22cm, well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again.
4. Preheat the oven to 170°C.
5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment, then fill with baking beans.
6. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
7. Sprinkle the cheddar onto the pastry base, and add the sliced asparagus spears. Fry the bacon pieces until crisp and sprinkle them over the top.
8. Combine the eggs, milk and cream in a bowl and season. Pour over the bacon and cheese. Sprinkle the goat’s cheese over the top and trim the edges off the pastry.
9. Bake for 30–40 minutes, or until set. Allow to cool, to set further.
10. Cut into wedges and serve with some onion marmalade or chutney.