Name: Mixed mini quiches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 1 3/4 cups plain flour; 150 grams chilled butter, chopped; 1 egg yolk, plus 3 eggs extra; 1-2 tablespoons iced water; 6 grape tomatoes, sliced; 3 asparagus spears, thinly sliced, blanched; 50 grams blue cheese, crumbled; 1/4 cup thickened cream; 2 tablespoons finely grated parmesan; chervil sprigs, to serve

Ingredients

1 3/4 cups plain flour

150 grams chilled butter, chopped

1 egg yolk, plus 3 eggs extra

1-2 tablespoons iced water

6 grape tomatoes, sliced

3 asparagus spears, thinly sliced, blanched

50 grams blue cheese, crumbled

1/4 cup thickened cream

2 tablespoons finely grated parmesan

chervil sprigs, to serve

Method

1.Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap in plastic wrap. Chill 1 hour.

2.Grease two 12-hold shallow patty pans. Roll pastry between two sheets of baking paper until 3mm thick. Using 7cm round cutter, cut pastry and use to line recesses. Chill 30 minutes.

3.Preheat oven 200°C. Bake blind 10 minutes. Remove filing and bake a further 6-8 minutes until golden. Cool slightly.

4.Divide tomato slices among 12 pastry shells, then divide asparagus, blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.

5.Spoon into pastry shells. Bake 8-10 minutes until set. Serve garnished with chervil sprigs.