Recipe by Richard Knights| www.byfords.org.uk
200g of plain flour
85g of butter (cubed)
40g of Parmesan (grated)
2tbsp of water
175ml of milk
50g of sun-blushed tomatoes
100g of Norfolk Dapple (grated)
300g asparagus (trimmed and cut in half lengthways)
3 sheets of Parma ham
Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs.
Add the grated Parmesan and mix. Add the egg and water and mix until the pastry forms a ball.
Heat oven to 180°C/fan 160°C/gas 4. Lightly dust the work surface with flour, roll out the pastry to the thickness of a 50p piece and line your choice of baking tin.
For the filling whisk the eggs in a bowl and add the milk. Sprinkle half the grated cheese over the pastry case, then add the asparagus and Parma ham, egg mix and remaining cheese.
Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set and pastry is golden.
Once baked remove and allow to cool for 15 minutes before removing from the tin if the sides can come away from the tin.