Asparagus, Goats Cheese and Spring Onion Tart (6)

A delicious bake which is also good for a picnic from Gill Meller.

Asparagus, Goats Cheese and Spring Onion Tart (6)
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Asparagus, Goats Cheese and Spring Onion Tart (6)
Print Recipe
  1. First, make the shortcrust pastry. Pulse the flour, butter and a pinch of salt in a food processor until you have the consistency of fine breadcrumbs. With the mixer running, steadily add the chilled water little by little, stopping as soon as the dough comes together.
  2. Knead the dough a few times, then wrap it in cling film and chill it in the fridge for at least 30 minutes. Allow it to come up to room temperature before using.
  3. Preheat the oven to 180C/160C Fan/Gas 4.
  4. Roll out the dough on a lightly floured surface to about 3mm thick. Use this to line a tart case (I use a rectangular one, about 15 x 25cm), leaving an overhang. Prick the base with a fork, then line it with baking parchment and baking beans.
  5. Bake for 20 minutes, then remove the beans and paper and return to the oven for 10-12 minutes, until just golden. Remove from the oven and trim the overhang. Set aside.
  6. To make the filling, snap off the woody stems from the asparagus spears. Boil a large pan of salted water, cook the spears for two minutes then drain. Top and tail the spring onions, then cut them into ½cm rounds. Pick the tarragon and parsley leaves from the stems and roughly chop them.
  7. Arrange the asparagus spears over the base of the tart case. Scatter over the spring onions and dot the goat’s cheese on top.Combine the eggs and yolks with the cream, milk, herbs and lemon zest, and season well, whisking thoroughly to combine.
  8. Pour the mixture over the asparagus and cheese and bake in the oven for 30-35 minutes, until it has a mottled golden top and is slightly raised. Rest for at least 20 minutes before serving.
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