- Preheat the oven to 200C/400F/gas mark 5.
- Begin with the pastry. Mix both flours and the salt together in a large bowl then rub in the butter with your fingertips.
- Mix in the fromage blanc, or fromage frais. Knead the dough lightly with your hands just until the ingredients are combined. Alternatively you can blend it together in a food processor. In both cases, if the dough does not come together, sprinkle in a little water.
- Roll the dough out on a floured surface and butter a 28 cm pie dish. Use the pastry to line the dish, then leave to rest in the refrigerator for one hour.
- Cover the pastry case with baking parchment and pour in some dried beans or raw rice to weigh it down. Blind bake in the hot oven for 15 minutes. Remove the paper and beans and bake for five minutes more.
- Meanwhile, make the filling. Cut the spring onion and asparagus into 2cm pieces (discarding of the ends of the asparagus). Sauté the spring onions in olive oil for five minutes, without browning.
- Beat the eggs in a large mixing bowl, and then fold in the crème fraiche and nutmeg, with a wooden spoon. Now add the spring onion and asparagus and Castello Traditional Danish Blue and mix again. Season to taste with salt and pepper.
- Pour the mixture into the blind-baked pastry case and return to the oven to bake for 35-40 minutes, or until the filling has set. Serve with green salad or wilted spinach.
Recipe from Castello.
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Instead of asparagus, spinach can also be used
Dough: 125g fine spelt flour 125g wholemeal spelt flour 100g fromage blanc or skyr (similar to fromage fraiche) 75g salted butter 1tsp flaky salt Tart filling 500g asparagus 200g spring onion 125g Castello Traditional Danish Blue 300ml crème fraiche 4 large eggs 1tbsp olive oil 2tsp freshly ground nutmeg Salt and pepper
Time: 30 minutes Serves: 4-6 Nutrition: n/a