Asparagus and goat's cheese tart
Waitrose and Partners

Asparagus & goat's cheese tart

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

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

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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

  1. 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.

  2. 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

  3. 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

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