Preparation

To make the pastry, process the flour and butter until finely crumbled. Add the egg and work briefly to form a dough adding a little water if necessary. Knead briefly, wrap in plastic film and refrigerate for half an hour.

Snap off any woody stems from the asparagus. Cut off the heads and set to one side.  Cut the stems into 5 cm lengths and cook in boiling salted water for three minutes.  Drain and cool quickly in cold water. Process the stems to a smooth puree with the goat’s cheese, salt and pepper.

Mix the cream with the parmesan, season with salt, pepper and a little grated nutmeg.

Roll out the pastry and use it to line four 10cm tartlet tins, trimming off any excess pastry. Line with paper and half fill with baking beans. Bake blind for 12 – 15 minutes. Remove the paper and beans and bake for a few more minutes until crisp and golden.

Divide the asparagus puree between the tartlets and smooth out. Place 5 asparagus heads on top in a cartwheel effect. Carefully pour around the cream mixture.  Season.

Return to the oven for 5 – 8 minutes.

Meanwhile, boil the quails eggs for 2 minutes. Cool in icy water, remove the shells, cut in half and place on top of the tarts.

N.B.  If the asparagus isn’t young cook the asparagus tips in boiling water for a couple of minutes before baking in the oven.