Serves: 4
Preparation Time: N/A
Cooking Time: N/A


  • 1 large pre-rolled sheet butter puff pastry
  • 1 bunch asparagus, trimmed
  • 4 Beurré Bosc pears, halved and cored
  • 2 eggs, lightly whisked
  • ½ cup thin cream
  • 40 g finely grated gruyere
  • Cracked peppercorns, pink and black


  1. Preheat oven to 200°C.
  2. Line the prepared tin, a shallow 20 x 34cm (base measurement) fluted tart tin with a removable base, trim away any excess. Place in the refrigerator for 30 minutes to rest.
  3. Remove for the refrigerator and cover pastry base with baking paper, fill with pastry weights and blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden.
  4. Meanwhile, blanch the asparagus in a saucepan of boiling water for 2 minutes. Refresh under cold running water and drain on kitchen paper. Slice the pears. Arrange the pears and asparagus in the base of the pastry case.
  5. In a medium bowl, whisk the egg, cream and cheese together and pour over the pears and asparagus. Bake in oven for 30-40 minutes or until just set.
  6. Remove from oven and sprinkle with the peppercorns.
  7. Serve warm or at room temperature with a crisp salad.