
A sophisticated savory tart featuring tender blanched asparagus and a silky, soufflé-like hollandaise filling. Topped with peppery rocket and salty capers, this elegant dish is a perfect centerpiece for a spring brunch or a light weekend lunch.
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.
For the filling, separate the remaining 4 eggs. Melt 250g of butter over low heat and pour into a jug. Place the 4 egg yolks in a food processor and blend briefly. With the motor running, very slowly pour in the melted butter in a thin, steady stream until fully emulsified and thickened (this takes about 7-8 minutes). Blend in the vinegar and ground mace, then season to taste. Transfer this hollandaise to a large bowl.
In a separate clean bowl, whisk the 4 egg whites to stiff peaks. Gently stir one spoonful of the whites into the hollandaise to loosen it, then carefully fold in the remaining whites in two additions along with the capers and parsley. Pour the mixture into the tart case and arrange the blanched asparagus on top. Bake for 25-30 minutes until the filling is set but still has a slight wobble in the center. Let it cool in the tin for 15 minutes.
Use a vegetable peeler to shave the reserved raw asparagus spears into thin ribbons. Scatter the rocket and asparagus ribbons over the tart and serve while still warm.
For the best pastry, ensure your butter and water are ice-cold. When making the hollandaise filling, pouring the butter too quickly can cause the sauce to split; patience is key for a stable emulsion. If you don't have a food processor, you can whisk the hollandaise by hand over a double boiler for more control.




