Asparagus stilton tarts
These mini tarts pack the best British ingredients
- Preheat the oven to 190ºC, fan 170ºC, gas 5. Bring a medium pan of water to the boil and blanch the asparagus tips for 3 minutes until just tender. Drain and set aside.
- Unroll the pastry and use it to line 6 individual loose-based tart tins with a diameter of approximately 10cm. Prick the bases all over with a fork, being careful not to go through to the bottom. Line with baking parchment and cover with baking beans or dried rice. Bake blind for 10 minutes. Take out of the oven and remove the baking beans and parchment.
- Meanwhile, heat the olive oil in a frying pan and gently cook the spring onions for a few minutes until tender. Tip into a bowl to cool then add the crème fraîche, eggs and chives and mix together well.
- Spoon the egg and crème fraîche mixture into the pastry bases then arrange the asparagus spears on top. Sprinkle over the Stilton and walnuts then bake in the oven for 30 minutes until the top is puffed and golden and the pastry cooked through. Leave to cool before removing from the tins to serve.