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Ingredients

  • 200g self raising flour
  • 100g lurpak lighter spread
  • 75g smoked pancetta
  • 4 medium eggs
  • 200ml creme fraiche
  • 50g parmesan cheese,grated
  • ground black pepper
  • 6 stems asparagus

Method

  • STEP 1
    place the flour in a bowl and add the spread.rub the spread into the flour with your finger tips,until the mixture looks like fine breadcrumbs.add 2 tbsp cold water and bring the mixture together into a ball.chill for 10 minutes.
  • STEP 2
    heat the oven to 200c/180c fan/gas 6.
  • STEP 3
    roll the pastry out onto a lightly floured surface and line a 9inchx1inch tart loose bottomed tin.chill for 10 minutes.
  • STEP 4
    blind bake the pastry case for 10 minutes.removethe baking paper and beans and return to the oven for a further 5 minutes.
  • STEP 5
    dry fry the pancetta strips until crispy and arrange in the bottom of the flan case.
  • STEP 6
    beat the eggs,creme fraiche and parmesan together.season well with black pepper and pour into pastry case.
  • STEP 7
    cut the asparagus spears in half and remove the woody stems.fan the spears out on top of the egg mixture.bake for 25-30 minutes until golden.
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