Asparagus and Goats Cheese Tart
Asparagus and goat’s cheese are a delicious flavour combination in all manner of dishes, including this delicious savoury tart.
Enjoy!
Ingredients
150 g asparagus
4 Real Eggs Free Range Eggs
125 ml cream
2 tbsp parsley chopped
freshly ground black pepper
Careme Sour Cream Short Crust Pastry
100 g Meredith Dairy Goats Cheese
Method
- Preheat the oven to 180 degrees.
- Bring a saucepan of water to the boil. Trim the woody ends of the asparagus.
- Cook the asparagus in boiling water for two minutes. Drain and refresh under cold running water.
- Meanwhile, join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing the edge firmly to seal.
- Lift pastry into a greased, rectangular oven proof tray. Ease pastry into sides; trim edges.
- Prick pastry well with a fork. Line with baking paper; fill with rice or pastry weights. Blind bake for about 15 minutes or until browned lightly. Remove paper and weights.
- Beat the eggs with cream, salt, pepper and parsley.
- Place the asparagus in the base of the cooked pastry shell, pour in the egg mix and crumble goat’s cheese over the top. Bake in the preheated oven for 30 minutes, until golden brown and set.
- Enjoy!