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.

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

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.