Asparagus & goat's cheese tart

Name: Asparagus & goat's cheese tart
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 tbsp sunflower oil; 2 echalion shallots, halved and finely sliced; 2 large eggs; 200 ml double cream; 70 g No.1 Cave Aged Goat's Cheese, crumbled; ½ x 20g pack tarragon, finely chopped; 300 g asparagus, woody ends removed and halved lengthways

Asparagus loves spending time with cheese, which makes it a winning addition in this goat’s cheese tart by Chetna Makan.

5 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Plusplus chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.