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£2.30Price per unit
23p/100mlPlease 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.
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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