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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

SAVOURY HEAVEN

Bake up a storm with savoury snacks & lunches!

WE LOVE… BREAKFAST MUFFINS pg91 // GUINNESS SODA BREAD pg91 //WAFFLES pg93

Smoked ham and British asparagus tart

SERVES 4

500g (1lb 1½oz) shortcrust pastry

6 large free-range eggs

300ml (10fl oz) double cream

100g (3½oz) grated Parmesan salt and cracked black pepper

2 bundles of British asparagus, trimmed

150g (5½oz) smoked ham

1 Preheat the oven to 180ºC/Gas Mark 4.

2 Line a 23cm (9in) tart case. Roll out the pastry and put into the tart case. Prick the base of the pastry and chill.

3 Remove from the fridge after 30 minutes. Place parchment paper on top of the pastry and add baking beans, then place in the oven for approximately 15 minutes until the pastry starts to crisp up, or according to the packet instructions.

4 Beat the eggs, cream and Parmesan together in a bowl, then season with salt and pepper.

5 Take the pastry case out of the oven and remove the parchment paper and beans. Arrange the asparagus and ham randomly in the pastry case and pour the egg mixture into the case.

6 Bake in the middle of the oven for 25 minutes or until set.

7 Serve warm with salad.

British asparagus, ricotta & pancetta pizza

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!