FOOD STORIES
Photographer Andrew Montgomer y and L eiths-trained cook Cherie Denham continue their series based on their latest book, The Irish Bakery. This month: an Easter extravaganza
I make these tarts for a spring lunch – they’re a firm family favourite
ASPARAGUS, NETTLE AND CARAMELISED SHALLOT TARTS
One of my first memories of nettles is from an early summer barbecue when Iwas achild. We were playing hide and seek and I tripped at the top of ahill, landing in a ditch of nettles. No amount of dock leaves could ease the stinging pain. Who would have thought that I’d now be celebrating them as one of the greatest gifts of the countryside? Imake these tarts when asparagus is in season – they’ve become afirm family favourite.
Makes 6
FOR THE PASTRY
340G PLAIN FLOUR
225G UNSALTED BUTTER PINCH OF SALT
2 EGG YOLKS
FOR THE FILLING
3 TBSP OLIVE OIL
30G BUTTER
3 LARGE BANANA SHALLOTS, FINELY SLICED
4 BUNCHES OF BABY ASPARAGUS
6 SPRIGS OF THYME, LEAVES PICKED
6 HANDFULS OF STINGING NETTLES, WASHED & DRIED
85G MATURE CHEDDAR, GRATED
225ML DOUBLE CREAM 2 EGGS, PLUS 2 EGG YOLKS 3 TBSP CHOPPED CHIVES
1 First make the pastry. Pulse the flour, butter and salt in a processor until the mixture resembles fine breadcrumbs. Mix the egg yolks and 4tbsp water together. Pulse the liquid into the dry ingredients until the dough comes together. Wrap in parchment paper; put in the fridge for 30 minutes.
2 Preheat the oven to 200°C (180°C fan oven) gas mark 6.
3 Divide the pastry into 6 pieces and roll each piece large enough to line 6 individual 10cm tartlet cases. Push the pastry into every ridge of the tin and clean off the excess with a rolling pin or a knife. Prick the base with a fork and then line with a circle of baking parchment, large enough to cover the top ridge of pastry. Fill with baking beans and bake for 10-15 minutes. Lift out the beans and remove the parchment paper. Return to the oven for a further 2-3 minutes until the case is dry and golden.
4Turn the oven down to 190°C (170°C fan oven) gas mark 5. For the filling, heat the oil and butter in a small pan over a gentle heat and add the shallots; season and cover. Stir every so often for 10 minutes until soft. Snap the woody ends off the asparagus and discard. Break off the spears and blanch in boiling water for 1 minute, then refresh in cold water; drain and leave to dry on paper towels. Slice the stalks thinly and add to the shallots along with the thyme and most of the nettles (keep some of the prettier ones back for the top). Cook for 2-3 minutes, then remove from the heat and allow to cool before stirring in the Cheddar.
5 Divide the shallo
