Asparagus tart

To make the pastry, mix the flours with the salt, then add the butter and toss it around to coat with the flour. Combine 100ml cold water and the lemon juice, then add to the flour mixture a little at a time, stirring, until a thick rough dough of butter cubes forms. You might need an extra 1 tbsp water. Bring together with your hand, but avoid kneading.

Shape the pastry into a rectangle on a floured surface. Roll it out to a long rectangle, around 1cm thick. Fold ⅓ of the pastry into the middle, then another ⅓ on top of that.

Turn the pastry 90 degrees and repeat the rolling, folding and turning 4-5 times more, until the butter is seen as streaks through the dough. Wrap the pastry in a reusable food bag or baking parchment and chill in the fridge for at least 30 minutes, or up to 2 hours ahead.

Meanwhile, beat the egg in a bowl, then mix in the goat’s cheese, crème fraîche and a few twists of black pepper until smooth. Stir through the tarragon, ½ the lemon zest and ½ the Gouda. Prepare the asparagus by chopping off and discarding the woody ends, aiming for each piece to be about the same length. Toss with the olive oil to coat.

Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Roll the pastry into a rectangle a little larger than an A4 piece of paper (around 22x32cm). Using a sharp knife, trim the edges, then cut a 1-2 cm strip of pastry from each edge. Lift the pastry to the lined baking tray. Add the pastry strips around the edge like a frame, attaching with a little water. Pierce the middle of the pastry all over with a fork, then spread the creamy filling over the centre. Arrange the asparagus in neat lines across the top.

Bake the tart for 30-35 minutes, until the pastry is crisp and the filling begins to turn golden brown. Sprinkle with the remaining Gouda and lemon zest, then allow to cool to room temperature before serving.