The days are gettin’ longer, the flies are buzzin’ later and the weather’s gettin’ balmier. Although I love to eat – I really do – the last thing I want at this time of year is a big, heavy meal. I’m done with the sitting in a food coma in this hot, hot heat and perspiring while my body desperately attempts to digest the onslaught I have just unleashed.
Anyway, my recipe today is a delicious, fresh goats cheese and asparagus tart. Crisp and light, I think it’s kinda nice to eat this with a sharp little rocket salad on the side.
You will need…
– Asparagus! For one of those round (c.23cm) tart tins, I’d say a couple of bunches
– Olive oil – just around about half a tablespoon
– Salt to taste
– Fresh thyme – say, a tablespoon
– Goats cheese – about 100 grams
– 2 eggs
– 1/3 cup of milk
– 1/3 cup of thickened cream
– 1/4 cup parmesan
– A hearty pinch of nutmeg
– 1 lot of shortcrust pastry from my epic pecan pie recipe
Step 1 – roly-poly: pre-heat your oven to 190 degrees celcius, fan forced. Roll out your pastry, lay it in a tart tin, prick the bottom, line with baking paper and fill with beans / rice / baking weights and bake for about 10 mins. Take out the baking paper / weights and continue baking for a further 10 mins.
Step 2 – vegalicious: roll your asparagus around in a light coating of the olive oil and then season with a bit of salt and pepper. Bake at 200 degrees until tender (and some bits are nicely golden)
Step 3 – get your goat: in a bowl, mix together your milk, cream, parmesan, eggs (beaten), pepper to taste, nutmeg and thyme. In your beautifully baked tart shell, layer lumps of half of the goats cheese. Then fill with your creamy milky mixture. Lay your roasted asparagus in some incredibly arty formation on top, and then dollop in lumps of the remaining half of the goats cheese. Bake at 190 degrees for about 25 minutes or until the mixture is set. Let cool and eat with ravenous-ness.