|Creamy Chicken and Herbs|
- 1 small onion, sliced
- 40g unsalted butter
- 1 ½ tablespoons olive oil
- 4-5 asparagus tips (save the stalks for soup)
- 2 eggs
- 1 egg yolk
- 150ml double cream
- 50g Brie
- 175g shortcrust pastry
- 70g prosciutto
- salt and black pepper
- Butter a 20cm flan tin and set to one side, and preheat the oven to 180C.
- Slice the onion and fry gently in a knob of butter and a tiny trickle of olive oil, until soft. Leave to cool. While the onion is cooling, melt the 40g butter and pour in the 1½ tablespoons olive oil and mix together. Set to one side. Pour boiling water from the kettle over the asparagus tips and leave for 1-2 minutes. Drain.
- Beat the eggs and double cream together in a bowl. Chop the Brie into small pieces - it's quite sticky so as long as you have little chunks it's fine. Take the prosciutto and put 20g to one side. Chop the rest into small pieces. Fold the chopped prosciutto and the brie into the egg and cream mixture, along with the melted butter and oil. Stir to mix everything together and finish with a good grinding of black pepper.
- Line your flan tin with the pastry, cover with greaseproof paper and baking beans and bake for 15 minutes. Carefully remove the beans and the paper (leave to cool if you have to, don't burn yourself!) and turn the oven down to 160C.
- Pour the filling into the tart case and arrange the asparagus tips on top. Curl up the reserved prosciutto slices and arrange these over the top of the tart - they'll go crisp in the oven.
- Bake the tart for 40 minutes, until the pastry is golden and the filling has set. Leave to cool to room temperature and cut into wedges. Serve with a green salad and a cool glass of Chablis.