Ingredients - Makes four-six 250g (8oz) shortcrust pastry 300g (12oz) asparagus 50g (2oz) Greek yoghurt or creme fraiche salt and pepper to taste Four ripe tomatoes A little fresh dill Method Roll out pastry, place into tartlet moulds and bake blind
at gas mark five, 375F, 190C for 10-15 minutes.
Use the same method for making the pastry but this time bake blind
at 190[bar]C (375[bar]F or Gas Mark 5), with the baking beans, for 10 minutes, and then without for a further five.
Line the pastry shell with baking parchment and baking beans, bake blind
in a preheated oven for 25 minutes.
In the mean time line a 12" the tart case and bake blind
(that is, without the filling inside) for 20 minutes or until golden.
for 20-25 minutes, remove the greaseproof paper and beans, and cook for a further 5 minutes.
Line the pastry case with a sheet of crumpled greaseproof paper, fill with baking beans and bake blind
for 15 minutes.
in a preheated oven 1900C/3750F/Gas 5 until the pastry is cooked and pale gold, 15 to 20 minutes.
Brush the pastry with the egg white (Picture 2) and bake blind
in a pre-heated oven at 190C/375F/Gas 5 for 15 minutes.
Line the pastry cases with greaseproof paper, fill with baking beans and bake blind
for 15 minutes or until theedges of the pastry are golden brown.
Prick the bottom a few times with the tip of a sharp knife and bake blind
(without the filling in) for 15-20 minutes.
Line the tin with baking or greaseproof paper, add baking beans and bake blind
for 10 minutes or until golden.
for 15 minutes, then remove beans and clingfilm and return the case to the oven for 5-7 minutes to dry out.
Chill in the fridge for 30 minutes, then bake blind
(using bakewell paper and baking beans) in the oven for 20 minutes until golden brown.
Fill with dried beans and bake blind
in a pre-heated oven at gas mark four, 350infinityF, 180infinityC for 20 minutes.
To bake blind
(ie, without a filling) line the pastry case with greaseproof paper or foil, fill with baking beans and place in the oven for 15 minutes; remove the beans and the foil or paper and bake for a further 15 minutes.