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Recipes

Asparagus tart

This simple tart recipe not only looks beautiful, it tastes amazing and is a great way to use in season asparagus.

Pack it in your picnic basket to have it cold at a picnic or serve it warm for a quick dinner with a side of salad.

This recipe also works perfectly with ricotta for a creamy base.

Ingredients:

3 bunch’s of asparagus

1 sheet of puff pastry (thawed)

1 bunch of chives (finally chopped)

150gms goat chèvre

1  medium shallot (diced)

1 teaspoon of lemon zest

micro herbs to garnish

olive oil for cooking

salt & pepper

Instructions:

Preheat the oven to 180 degrees C, line a large rectangle-baking tray with baking paper.

Spread out the thawed sheet of puff pastry onto the prepared lined baking tray, using a butter knife mark out a rectangle on the pastry 2cm in from the edge. Be careful not to cut all the way through the pastry, this will create the area for the mixture to go in. Using a fork lightly prick the inner marked out area; place the tray in the oven for 10-15 minutes until it starts to golden.

While the pastry is part baking add to a fry pan the diced shallots and a drizzle of olive oil, place on medium heat and sweat the shallots until they become transparent.  Transfer these to a little bowl to cool down, add one bunch of the asparagus chopped up to 1cm in length pieces to the fry pan. Drizzle a little more olive oil if it is needed. Stir through until they become soft, after 5-8mins take them off the heat and put the asparagus in the bowl with the shallots to cool down before placing the mixture in a blender or food processor.  Add the goat’s chèvre, half of the chopped chives, lemon zest and a pinch of salt and pepper, blend until the mix is smooth. If the mixture is not blending easily add a dash of milk.

Spread the goat’s chèvre mixture over the puff pasty up until the 2cms boarder mark.  Trim the woody base of the remanding 2 bunches of asparagus and lay them on the tart, alternating the directions top to tail.  Bake the tart in the oven for 20-30mins until the asparagus is cooked and the pasty is flaky and golden.

Recipe created for Harris Farm Market