Asparagus and Cheddar Tart with Nutty Cheddar Pastry

Serves: 6

Time: 1 hour 30 minutes

For the pastry 

• 50g walnuts 
• 50g Ivy’s Reserve Cheddar, Crumbled 
• 100g Ivy’s Reserve Salted Butter, cubed, plus extra for greasing 
• 175g plain white flour 
• 50g wholemeal flour 
• 1 egg yolk 
• 2-3 tbsp ice cold water

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 For the filling 

• 100g Ivy’s Reserve Cheddar, crumbled 
• 150ml single cream 
• 3 large eggs 
• ¼ tsp freshly grated nutmeg 
• 1 tbsp chopped soft green herbs, such as parsley, chives or basil 
• Bunch of spring onions, chopped 
• 50g frozen peas 
• 300g bunch asparagus, trimmed 
• Salt & freshly cracked black pepper. 

1. Start by making the pastry. Pulse the walnuts in a food processor until a fine crumb forms. Add the cheddar, butter, both flours and pulse again to combine. Tip in the egg yolk and 2 tbsp ice cold water and pulse a few times until the mixture no longer looks dry. Remove the lid and pinch the dough together between your fingers. If it holds together, it’s ready to be shaped and chilled, but if it’s still very crumbly add the remaining water and pulse again. Tip the dough onto a clean surface, shape into a disc and seal in a plastic bag. Transfer to the fridge to chill for 30 minutes.
2. Preheat the oven to 180C. Grease a 28cm loose bottomed tart tin with butter. Roll the pastry dough out to a rough 30cm circle - it will crack and tear in places, but is rustic, so can withstand being patched back together. Lay the dough over the tart tin and press it into the base and the sides, trimming off any that overhangs and using the offcuts to patch up any gaps. Loosely place a sheet of baking parchment on top, slightly larger than the tart tin and fill to the top with baking beans. Bake the dough in the oven with the baking beans for 15 minutes, then lift away the parchment and baking beans and continue to cook for 12-15 minutes until dry and golden. Turn the oven temperature down
3. For the filling, whisk the cheddar, cream, eggs, nutmeg, and herbs together. Scatter the spring onions and peas over the base of the baked pastry, then pour the cheddar custard mixture over the top. If your asparagus spears are thick, cut them in half lengthways, before arranging to cover the top of the tart. Sprinkle over salt and pepper, then slide into the oven to bake for 35-40 minutes, until the tart is puffed up and golden. Allow to cool in the tin for 15 minutes, before transferring onto a serving plate.
4. Serve warm alongside salads, pickles and chutney. This is a perfect tart for a picnic.