Asparagus and goats' cheese tart

Name: Asparagus and goat's cheese tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 2 sheets puff pastry; 18 thin asparagus (320g); 2 teaspoon olive oil; 4 eggs; 1 cup (250ml) thickened (heavy) cream; 70 gram soft goats' cheese, crumbled; 340 gram asparagus; 1/3 cup fresh small basil leaves; 2 tablespoon lemon rind strips (see tip); 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed

Indulge in this deliciously crisp, cheesy and tender asparagus and goat's cheese tart.

Nov 17, 2015 11:42pm

20 mins preparation
40 mins cooking
Serves 4

Ingredients

2 sheets puff pastry
18 thin asparagus (320g)
2 teaspoon olive oil
4 eggs
1 cup (250ml) thickened (heavy) cream
70 gram soft goats' cheese, crumbled

Asparagus salad

340 gram asparagus
1/3 cup fresh small basil leaves
2 tablespoon lemon rind strips (see tip)
2 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, crushed

Method

Asparagus and goat's cheese tart

1
Preheat oven to 220°C.
2
Grease a 21cm x 30cm loose-based fluted flan tin. Overlap pastry sheets slightly; press to join. Lift pastry into pan; press over base and sides, trim excess pastry. Prick base all over with a fork; place flan tin on an oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until pastry is browned and crisp.
3
Meanwhile, heat a grill plate (or grill or barbecue) to medium-high heat. Brush asparagus with oil; cook, turning, for 7 minutes or until tender.
4
Reduce oven to 200°C. Whisk eggs and cream in a large bowl; season well. Pour egg mixture into pastry case; top with asparagus and goat's cheese.
5
Bake tart for 20 minutes or until set and golden.
6
Meanwhile, make asparagus salad: Using a vegetable peeler, peel asparagus into thin ribbons. Place asparagus, basil and rind in a medium bowl. Place oil, juice and garlic in a screw-top jar; shake well. Pour dressing over salad; toss gently to combine.
7
Just before serving, top tart with half the asparagus salad; serve with remaining salad.

Notes

Use a zesting tool to create the long thin strips of rind. If you don't have one, remove wide strips of rind with a vegetable peeler, then cut into thin strips with a sharp knife.