Traditional Somerset Brie & Asparagus Tart

Pre-bake a shortcrust pastry shell.

Trim the woody ends of fresh asparagus and blanch in boiling water for 2 minutes.

Slice Somerset Brie (a rich, creamy local cheese).

Whisk together eggs, double cream, and a teaspoon of wholegrain mustard.

Lay the asparagus spears across the pastry base and tuck the brie slices between them.

Pour the egg and cream mixture over the top.

Bake at 190°C for 25-30 minutes until the brie is bubbly and the tart is golden.