Preparation Time: 30 minutes
Cooking Time: 50 minutes
450g (1lb) Jersey Royals, scrubbed and cut into chunks
250g (9oz) asparagus
500g pack ready-to-use shortcrust pastry
1 x 300ml pot crème fraiche
2 x 100g packs Somerset goat’s cheese (with rind), sliced
Salt and freshly ground black pepper
Fresh herbs, to garnish
Cook the Jersey Royals in lightly salted boiling water until just tender. Drain well, then cool. At the same time, cook the asparagus in a small amount of boiling water for 3-4 minutes. Drain, then rinse with cold water to cool quickly.
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12 inch) oblong tart tin. Line with a piece of foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.
Arrange the Jersey Royals over the base of the flan with the asparagus. Beat together the eggs and crème fraiche. Season. Pour into the flan case and arrange the sliced goat’s cheese on top. Bake for 30-35 minutes, until set. Serve warm, garnished with fresh herbs.
Tip: The flan is suitable for freezing, so if there are any slices leftover, just wrap them in freezer bags and freeze for up to 3 months.