Asparagus and Hollandaise Tart with Rocket and Capers

To make the pastry, combine the plain flour and 100g of cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. Add one egg yolk and 1.5 tablespoons of cold water, then pulse or mix until the dough just comes together into a ball. Flatten into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.

On a lightly floured surface, roll the chilled dough into a circle about 0.5cm thick. Carefully line a 23cm loose-bottomed tart tin with the pastry, pressing it firmly into the base and sides. Trim any overhanging edges and chill for at least one hour (or up to 24 hours).

Prepare the asparagus by reserving two whole spears for decoration. Cut the remaining spears into thirds. Blanch the pieces in boiling water for 1 minute, then immediately transfer them to a bowl of iced water to stop the cooking. After 15 minutes, drain thoroughly and pat completely dry with kitchen paper.

Preheat your oven to 200°C (180°C fan/gas 6) and place a baking sheet inside to heat up. Prick the base of the pastry case with a fork. Line the case with scrunched-up baking parchment and fill with baking beans. Slide the tin onto the hot baking sheet and bake for 15-20 minutes. Remove the beans and parchment, then bake for another 5-10 minutes until the pastry is golden and sandy to the touch. Set aside to cool slightly.