shortcrust pastry (made with wholemeal spelt flour)
180 g wholemeal spelt flour
90 g cold unsalted butter
pinch of sea salt
750 g new potatoes
250 g asparagus
4 large free range eggs
3 tblsp crème fraiche
1 tblsp dijon mustard
100 g gruyere cheese (grated)
1 clove garlic (minced)
small bunch chives
small bunch flat leaf parsley
Make the shortcrust pastry first. Sift the flour and salt into a food processor. Cut the cold butter into small cubes. Add to the food processor.
Pulse the ingredients together until the mix resembles breadcrumbs. With the motor running add cold water a little at a time.
3-3 1/2 tablespoons should create a nice dough, not dry or too wet. The dough should come together into a smooth ball. Wrap in cling film and place in the fridge for at least 30 minutes. This can also be made by hand. Just rub the butter in with the finger tips.
Pre heat the oven 190°C/Gas 5. Roll out the pastry to fit a swill roll tin 10 in x 14 in.
Bring the pastry up the sides of the tin. Prick the pastry and place in the fridge for 20 -30 minutes. Wash and boil the potatoes in salted water until tender. Drain and set aside to cool.
Blanch the asparagus in plenty of salted boiling water for 2 minutes. Drain and set aside. Beat the eggs, crème fraiche, mustard, cheese, garlic, chives and parsley together. Season.
Bake the pastry in a preheated oven for 15- 20 minutes until golden. Peel and slice the potatoes into 1/2 cm slices. Lay on the pastry base.
Arrange the asparagus on top. Pour over the egg mixture, moving the asparagus slightly to allow the mix around the edges of the asparagus. Bake for 20 minutes until set and golden.