Name: Asparagus and goat’s cheese tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 sheets puff pastry; 18 thin asparagus (320g); 2 teaspoon olive oil; 4 eggs; 1 cup (250ml) thickened (heavy) cream; 70 gram soft goat’s cheese, crumbled; Asparagus salad; 340 gram asparagus; 1/3 cup fresh small basil leaves; 2 tablespoon lemon rind strips (see tip); 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed

Asparagus and goat’s cheese tart

Indulge in this deliciously crisp, cheesy and tender asparagus and goat's cheese tart.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

2 sheets puff pastry

18 thin asparagus (320g)

2 teaspoon olive oil

4 eggs

1 cup (250ml) thickened (heavy) cream

70 gram soft goat’s cheese, crumbled

Asparagus salad

340 gram asparagus

1/3 cup fresh small basil leaves

2 tablespoon lemon rind strips (see tip)

2 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to 220°C.

2.Grease a 21cm x 30cm loose-based fluted flan tin. Overlap pastry sheets slightly; press to join. Lift pastry into pan; press over base and sides, trim excess pastry. Prick base all over with a fork; place flan tin on an oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until pastry is browned and crisp.

3.Meanwhile, heat a grill plate (or grill or barbecue) to medium-high heat. Brush asparagus with oil; cook, turning, for 7 minutes or until tender.

4.Reduce oven to 200°C. Whisk eggs and cream in a large bowl; season well. Pour egg mixture into pastry case; top with asparagus and goat’s cheese.

5.Bake tart for 20 minutes or until set and golden.

6.Meanwhile, make asparagus salad: Using a vegetable peeler, peel asparagus into thin ribbons. Place asparagus, basil and rind in a medium bowl. Place oil, juice and garlic in a screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

7.Just before serving, top tart with half the asparagus salad; serve with remaining salad.

Use a zesting tool to create the long thin strips of rind. If you don’t have one, remove wide strips of rind with a vegetable peeler, then cut into thin strips with a sharp knife.
Note

Women's Weekly Food