- Serves6
- CourseMain meal
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- Plusplus chilling
Ingredients
- 1 tbsp sunflower oil
- 2 echalion shallots, halved and finely sliced
- 2 large eggs
- 200ml double cream
- 70g No.1 Cave Aged Goat's Cheese, crumbled
- ½ x 20g pack tarragon, finely chopped
- 300g asparagus, woody ends removed and halved lengthways
Pastry
- 125g unsalted butter, chilled and cut into small cubes
- 250g plain flour
- 1 tsp lemon juice
Method
For the pastry, in a bowl, rub the butter into the flour with your fingertips until the texture of breadcrumbs. Add a pinch of salt, the lemon juice, and just enough cold water to bring it together into a dough (about 6 tbsp). Knead it for a few seconds, then wrap and chill for 15 minutes.
Preheat the oven to 180ºC, gas mark 4. Roll out the dough to a circle large enough to line a 23cm round tart tin. Use the pastry to line the tin, pressing it into the corners. Leave the excess overhanging. Prick the base all over with a fork, line with baking parchment, and fill with baking beans; blind bake for 15 minutes. Remove the paper and beans; bake for 15 minutes
Meanwhile, heat the oil in a pan and sauté the shallots for 6-8 minutes, until light golden. Combine the eggs, cream, goat’s cheese and most of the tarragon in a jug. Stir in the shallots, season and mix well. Pour the egg mixture into the pastry case, then sit the asparagus on top. Bake for 35-40 minutes, until cooked through with no wobble. Rest for 10 minutes before scattering over the remaining tarragon to serve
Cook’s tip
Waste not: Tarragon
Infuse a sugar syrup with a few sprigs. Combine with lemon juice and soda in a refreshing drink served over ice with extra tarragon. Gin is optional.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,362kJ/ 568kcals |
|---|---|
Fat | 43g |
Saturated Fat | 25g |
Carbohydrates | 33g |
Sugars | 2.2g |
Fibre | 2.8g |
Protein | 12g |
Salt | 0.4g |