Asparagus and crab tart with a thyme and garlic dressed salad

Method

1. To make the pastry, add the flour and salt to a mixing bowl and rub in the butter until breadcrumb-like.

2. Add the egg yolk and 1–2 tbsp cold water then bring together with your hands gently to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.

3. Preheat your oven to 200C/180C Fan/Gas 6.

4. Roll out the pastry to 1cm thick and line a 23cm/9in tart tin with it.

5. Blind bake for 15 minutes with baking beans, then bake for a further 5 minutes uncovered. Cool slightly.

6. To make the filling, cook the asparagus for 1–2 minutes in salted boiling water. Refresh in ice water then pat dry. Cut the spears in half lengthways if thick.

7. Make the custard by whisking together the eggs, cream, milk, mustard and lemon zest. Season lightly – remember that the crab is delicate. Fold in the chives and wild garlic.

8. To assemble the tart, scatter the crab evenly across the pastry base. Gently pour the custard over and add the grated cheese. Lay the asparagus spears neatly across the top.

9. Bake for 30–35 minutes at 150–175C Fan, until just set with a gentle wobble. Rest for 10–15 minutes.

10. To make the thyme and garlic dressed salad, in a small bowl, whisk together the grated garlic, Dijon and wholegrain mustards and white wine vinegar.

11. Add the chopped thyme and mix well. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.

12. Season with salt and pepper to taste, and adjust the acidity or oil if needed. Then toss through the seasonal salad leaves and serve alongside the sliced tart.