Serves 9
This recipe for Asparagus, Wild Garlic and Prosciutto Cheese Flan, marries two of May's loveliest ingredients, namely English asparagus and wild garlic.
Both ingredients are bound together in a creamy, cheesy concoction, with a swirl of prosciutto ham on top, which turns wonderfully crispy when baked.
Baked in a square tray, this recipe for Asparagus, Wild Garlic and Prosciutto Cheese Flan yields 9 slices, or should I say squares, of the season's best.
I used a local cheese, Lincolnshire Poacher, when making this last week - however, any strong, hard cheese such as mature Cheddar, would work equally as well.
Similarly, if you cannot source Italian prosciutto ham, then a high quality air-dried ham will work brilliantly in this recipe.
I served this seasonal, savoury flan with extra fresh asparagus, and some chunky air-fried chips last time I made it.
This lovely flan would also be delectable when served with a green salad or a baked potato for a more substantial meal.
You can use ready-made shortcrust pastry of time is short, or homemade of course. I used about 400g of ready-made pastry in this recipe, using the leftover pastry for jam tarts.
If you are vegetarian, then just omit the the ham; furthermore, this can easily be made gluten-free. by using gluten-free pastry.
I hope you enjoy this recipe, (as much as my and friends do) if you make it. It's also the perfect tart to take on a picnic, or for a Sunday Tea Tray Supper.
INGREDIENTS:
400g block shortcrust pastry, or 400g homemade shortcrust pastry
225g Lincolnshire Poacher cheese, grated
1 x bunch fresh asparagus tips, trimmed
7 or 8 wild garlic leaves, finely shredded or chopped
6 large eggs, beaten with 300mls whole milk
salt and pepper, to taste
6 slices of prosciutto
INSTRUCTIONS:
1. Preheat the oven to 180C/350F/Gas Mark 6. Place a baking sheet in the oven to heat up - this helps with baking the base of the flan. Line a deep dish square flan or pie tin with baking paper.
2. Roll out the pastry to fit the dish, and then carefully ease the pastry into the lined dish, trimming off the excess pastry around the rim if needed.
3. Scatter 1/3 of the grated cheese over the pastry base, then lay the asparagus tips on top.
4. Season the egg and milk mixture with salt and pepper. Add the rest of the grated cheese and the chopped wild garlic to the egg mixture and pour it over the cheese and asparagus.
5. Arrange the prosciutto slices in rosettes over the top of the cheese and egg mixture.
6. Place the flan dish on the baking sheet and bake for 30 to 35 minutes or until the pastry is golden brown, and the filling is set but still a bit wobbly.
7. Remove the flan from the oven and allow to come to room temperature, before easing it out of the dish and serving in squares.
NOTES:
Perfect with salad and baked potatoes, as well as for lunch boxes and picnics.
Use any strong hard cheese you have to hand.
When wild garlic is not in season, use chives and/or spring onions instead.
Karen Burns-Booth
Food & Travel Writer
www.lavenderandlovage.com