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23p/100mlAsparagus loves spending time with cheese, which makes it a winning addition in this goat’s cheese tart by Chetna Makan.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
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.
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 |
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