Recipe for asparagus and goat cheese tart
Ingredients · Servings 6
- 1 shortcrust pastry (for a 22cm tart tin)
- 300 grams of green asparagus
- 3 eggs
- 150 ml fresh cream
- 1 log of goat cheese
- Cell
- Pepper
Method · 45 min
- Bake the pastry blind for 10-15 minutes at 200 degrees.
- Wash the asparagus. Keep 6 whole spears for garnish. Cut the remaining asparagus into pieces. Cook the asparagus in boiling water for 5 to 10 minutes until tender. Drain.
- Spread the asparagus pieces over the pre-cooked pastry.
- Beat the eggs and cream together, along with salt and pepper.
- Cover the asparagus with the mixture of eggs, cream, salt, and pepper.
- Place the whole asparagus spears. Put the slices of goat cheese between the asparagus.
- Bake in the oven at 200°C for 20 minutes. Serve hot or cold with a green salad.
- Enjoy your food!
