dinner:

asparagus and goat's cheese tart

Published 12th November 2018

I love asparagus and I love that it’s back in season. We have been having it regularly as it’s so cheap at the moment. Next year, we will grow our own!!

I don’t know what brought me to the flavour combination in this tart, but it’s so good. And you can arrange the asparagus on top to make it look really pretty. Perfect for entertaining! I have added in a whole heap of spinach, which wilts down to not much, adding a great source of iron, making this an excellent choice for vegetarians. With the good number of vegetables in this tart, it can be had by itself or served with a simple side salad.

 
 
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I made a shortcrust pastry, which is really simple, but you can use bought puff or shortcrust pastry. The combination of the eggs, dill and asparagus work really well together, and the caramelised leeks enhance these flavours.

Mark has expressed his like for asparagus this year, which makes me happy, so he loves this, and Claire, the 2 times we have had it, turns her nose up at it initially, but ends up happily finishing her piece. Even Elise enjoyed it but found the texture of the spinach a bit strange.

Enjoy xx.

 
 
 
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Ingredients:

Pastry

  • 240g plain flour

  • 180g butter

  • 1/4 cup water

  • pinch of salt

Filling

  • 3 leeks, finely sliced

  • 1 clove garlic, crushed

  • 3 cups spinach, chopped

  • 6 eggs

  • 100mL cream

  • 150mL milk

  • 2 tbs dill, chopped

  • 60g goat’s cheese

  • 1 bunch of asparagus, halved lengthways

  • salt and pepper

 

Method:

  1. To make the pastry, place the flour, butter and salt into a food processor and blitz until it resembles breadcrumbs.

  2. With the motor running, slowly add the water until the mixture comes together. Remove from the food processor and flatten out to a disc, cover with plastic wrap and refrigerate for at least 30 minutes.

  3. Preheat the oven to 200°C and prepare a 25cm pie dish

  4. Remove from the fridge and roll out to a diameter of around 32cm. Place into a pie dish, allowing at least a 2cm overhang. Return to the fridge for 20 minutes.

  5. Cover the pastry with baking paper and place baking beads or dried beans on the baking paper to blind bake.

  6. Place into the oven for 15 minutes then remove the baking paper and baking beads and bake for a further 10 minutes. Remove from the oven.

  7. While the pastry is cooking, heat a medium sized frypan over medium heat. Add 1 tbs of olive oil and add the leek and garlic and fry for about 5 minutes, allowing them to caramelise. Add the chopped spinach and cover, allowing it to wilt. Allow to cool slightly and place into the pastry case.

  8. Break the goat’s cheese into small pieces and place on top of the spinach mix.

  9. In a jug, whisk together eggs, milk, cream, dill, salt and pepper. Pour over the spinach mix.

  10. Arrange asparagus on top of the egg mix and place into the oven to bake for 40 minutes or until the egg mixture is set.

  11. Serve warm or cold.