Ingredients

Method

For the pastry:
• 300 g ground almonds
• 2 x 70 g tubs, grated Parmesan
• 70 g flour
• 125 g butter, softened
For the filling:
• 350 g Tenderstem broccoli, blanched
• 3/4 cup cream, plus 2 T extra for blending
• 4 free-range eggs
• 1/2 t ground nutmeg
• Sea salt and freshly ground black pepper
• 1 x 170 g asparagus spears pack, trimmed and blanched

Method

Ingredients

Preheat the oven to 180°C. To make the pastry, mix the ground almonds, Parmesan and flour together before folding in the butter to form a soft, pliable dough.

Press the dough into the base and up the sides of a greased 25 cm square or round springform tin.

Bake blind for 15 minutes, or until golden.

To make the filling, blend the blanched broccoli with 2 T cream in batches until smooth. Pour into a bowl and add the eggs, nutmeg and remaining cream and seasoning, while mixing to combine.

Pour into the pastry case and top with the blanched asparagus spears. Bake for 25 minutes, or until set.

Serve warm.