Asparagus & Goat Cheese Tart

Serves:  6 – 8

Utensils: 20cm x 30cm rectangular tart tin with removable base

INGREDIENTS

  • 445g Carême sour cream shortcrust pastry
  • 50g butter
  • 2 leeks (white parts only), washed and finely sliced
  • 1 clove garlic, crushed
  • 2 eggs, lightly beaten
  • 200g soft Goat’s cheese (eg. chevre)
  • 125ml (½ cup) cream
  • ¼ cup finely grated Parmesan
  • ¼ cup chopped tarragon
  • Sea salt and freshly ground black pepper
  • 300g Asparagus, trimmed
  • 60ml (¼ cup) Extra virgin olive oil
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper

METHOD

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Step 1 - click here to display

Preheat oven to 180°C (160°C fan-forced) and lightly grease a 20cm x 30cm rectangular tart tin with removable base. Carefully line the tart tin with pastry, so that it sits 0.5cm above the top of the tin.

Line the pastry with baking paper and fill to top of tin with baking weights or a dried pulse (eg. chickpeas) to help support the sides and weigh the base down during cooking.

Place tart on a baking tray in preheated oven and bake for 20 minutes. Remove tart tin from oven, check pastry is lightly golden around the edges before removing beans and baking paper.

Return tart tin to oven and cook for a further 10 minutes or until golden brown on base. Reduce oven temperature to 160°C (140°C fan-forced).

Step 2 - click here to display

Meanwhile for the filling melt the butter in a large saucepan over low heat. Add the leeks and garlic, stirring to combine. Cover and cook for 10 minutes or until soft and tender. Remove from heat and allow to cool.

Step 3 - click here to display

To make the filling place the eggs, chevre, cream, parmesan, tarragon, salt and pepper, in a food processor and process until well combined. Stir in the cooked leeks until well combined. Pour into prepared tart shell and bake in preheated oven for 45 minutes.

Remove tart from oven, allow to cool.

Step 4 - click here to display

Meanwhile toss asparagus with half the olive oil and cook in batches on a char-grill pan over medium-high heat. Place cooked asparagus in a medium bowl, add remaining olive oil, lemon juice and season with salt and pepper, tossing to combine.

To serve, scatter cooked asparagus over the tart.

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