125gramschilled butterlarge diced (I used salted butter)
2bunches mini asparagus
Preheat oven 180 deg C (360 deg F). Line the base of a 12.5cm x 35cm (7 x 14 inch) rectangular loose base tart tin with baking paper and grease the sides with a little spray oil.
Place flour and butter in food processor. Blitz until a crumbly mix is achieved, like breadcrumbs. Pulse through egg yolk and water.
Turn mix out on to a clean working surface and knead until the dough comes together. Do not over work your mixture. Roll out between two pieces of baking paper, creating a rectangular shape, which is 5mm thick. Line your tart tin with the pastry and then place a piece of baking paper on top. Fill with pastry weights and blind bake for 20 minutes. Remove baking paper and weights, bake for a further 5 minutes.
While your tart is blind baking, wash and remove any woody ends from your asparagus. Then trim in order for the spears to fit your tart tin.
In a small bowl beat eggs with milk, season with a little pepper and salt.
Once tart case is out of the oven, spread the base with pesto and then sprinkle two thirds of the parmesan cheese on top of this. Lay your spears in the tart case, then pour over the egg and milk mixture. Sprinkle the remaining parmesan on top of the tart.
Place tart in oven and bake for 25 minutes or until golden.
Sprinkle with chopped chives and serve with a garden salad.