1 tsp Dijon mustard
cubed 300ml pure cream
50g pecorino cheese, grated
4 slices of smoked bacon
1. Preheat your oven to 180. In a food processor, blitz the flour, the butter and a pinch of salt until it resembles crumbs. Transfer to a board, form a little pile and make a well in the center. Crack in 1 egg and use your hands to combine and mold into a ball. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
2. Roll pastry dough to 5mm thick and a little bigger than a 20 x 30cm rectangular fluted tart tin. Lay in the pastry, pushing it down gently then trimming the excess. Prick with a fork and put in the fridge for 30 minutes.
3. Line the chilled pastry with baking paper, fill with baking beans or rice and cook in the oven for 12 minutes. Remove the paper and beans or rice, then return the tin to the oven for 3 minutes, so the pastry is golden. Set the tin on a baking tray so it’s easy to pop it back in the oven.
4. Snap off and discard the woody ends of the asparagus and set the spears to one side. Finely slice the bacon and fry in a non-stick pan over medium heat until golden and crisp, then set aside.
5. In a large bowl, whisk together the remaining eggs, cream, mustard as well as a pinch of salt and pepper. Add most of the pecorino, stir in the bacon (discarding any fat) then pour into your pastry case. Carefully line up the asparagus spears in the mixture. Sprinkle over the remaining pecorino and bake in the oven for 20-25 minutes, until just set. Allow to rest for 15 minutes before serving with a light salad.