Asparagus and goat’s cheese tart

Asparagus and goat’s cheese tart

Tarte aux asperges et au fromage de chèvre

By
From
Taste le Tour
Serves
2

From the Loire Valley region by Philippe Mouchel

The sandy soil of the Loire Valley produces superb asparagus and almost every restaurant in the region serves an asparagus dish in the two or three months leading up to the Tour de France.

Ingredients

Quantity Ingredient
400g rolled puff pastry
2 egg yolks
1 teaspoon water
16 thin green asparagus spears, trimmed
2 tablespoons cream
salt
freshly ground pepper
80g fresh goat’s cheese

Method

  1. Preheat the oven to 170°C. Line a flat baking sheet with baking paper.
  2. Cut the rolled pastry into a rectangle about 10 x 30 cm and place on the baking sheet. Using the blade of a knife, lightly mark a 1 cm border down the long sides of the rectangle. Weight down the centre of the pastry (use baking paper with rice or small pastry weights) to stop it from rising during the cooking.
  3. Lightly beat one of the egg yolks with the water to make eggwash and use to brush along the pastry edges. Bake for 15–20 minutes, or until the edges have risen and are golden brown.
  4. Drop the asparagus spears into lightly salted boiling water for 2–3 minutes, then drain well.
  5. Remove the baking paper and weights from the pastry. Lightly beat the remaining egg yolk with the cream and brush over the centre of the pastry. Season with salt and pepper. Top neatly with the cooked asparagus and spoon any remaining egg yolk and cream over the top. Dot with small pieces of goat’s cheese and season with a little more salt and pepper. Return to the oven and bake for around 5 minutes, until the cheese is warm and lightly browned. Cut in half before serving.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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