This tart is rich and flaky and so indulgent.

We recommend eating it hot, but you can certainly pack it in a picnic!

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Ingredients

8 eggs, beaten
4 extra yolks
2 tbsp crème fresh
100g Le Fromager cheese,
2 bunches asparagus, cut to fit the tin
½ tub cherry tomatoes, halved
1 pack Carême puff pastry, defrosted
Salt and pepper

Method

Preheat oven to 180°C

Line a 20cm x 30cm rectangle tin with a sheet of baking paper and gently press in the pastry.

Whisk 8 eggs, crème fresh, cheese, and salt and pepper together, and then pour into the tin.

Place the 4 yolk in the mix, lay over the asparagus and tomatoes, season with more salt and pepper, and then bake for 30 to 40 mins, or egg is set and pastry is cooked through.