This simple tart recipe not only looks beautiful, it tastes amazing and is a great way to show off in season Aussie 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.
- 3 bunches of asparagus
- 1 sheet of puff pastry (thawed)
- 1 bunch of chives (finely chopped)
- 150g goat chèvre
- 1 medium eschallot (diced)
- 1 teaspoon of lemon zest
- micro herbs to garnish (optional)
- olive oil for cooking
- salt & pepper
- Preheat the oven to 180 degrees and 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 pastry starts to turn golden.
- Meanwhile, add the diced eschallot and a drizzle of olive oil to a frying pan on medium heat and sweat until it becomes transparent. Transfer to a little bowl to cool down. Chop one bunch of asparagus into 1cm pieces then add to the frying pan, drizzle a little more olive oil if needed. Stir through until asparagus becomes soft, after 5-8 minutes remove from heat and add to bowl with the eschallots to cool down, before placing them 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 pastry up until the 2cm border mark. Trim the woody base of the remaining 2 bunches of asparagus and lay them on the tart, alternating the directions top to tail. Bake the tart in the oven for 20-30 minutes until the asparagus is cooked and the pastry is flakey and golden.
- Serve warm or cold with the remanding chopped chives and colourful micro herbs scattered over the top.