Plat
Asparagus & Goat Cheese Tart
31 minPour 4Nutri-Score C€€
C
31 min
31 minAsparagus & Goat Cheese Tart
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2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
puff pastry (1 sheet, ready-rolled)Boulangerie1 morceau
egg (beaten)Produits laitiers1 morceau
green asparagus (tough ends removed)Fruits et légumes250 g
goat cheese (80 g for the spread, rest dotted on top)Produits laitiers100 g- crème fraîcheProduits laitiers100 g
- parsley and chives (tbsp, chopped)Fruits et légumes3 morceaux
lemon (zest of ½)Fruits et légumes1 morceau
dried oregano (tsp)Épices0,5 morceaux
milk (1 tbsp)Produits laitiers15 ml- white asparagus (jarred, drained)Fruits et légumes300 g
olive oil (1 tbsp)Épicerie15 ml
black pepper (freshly ground)Épices1 g
par portion
Nutrition
468kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Casserole
Saladier
Passoire
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200°C (180°C fan).
- Étape 2
Blind-bake the pastry
- Place the pastry on a baking tray.
- Score a 1.5 cm border and prick the inside with a fork.
- Brush the beaten egg over the border.
- Bake until puffed up and pale golden.
- Étape 3
Blanch the asparagus
- Blanch the green asparagus in salted boiling water.
- Drain and cool in cold water.
- Étape 4
Make the cheese spread
- Mix most of the goat cheese with the crème fraîche, most of the chopped herbs, the lemon zest, the oregano and the milk.
- Étape 5
Assemble the tart
- Spread the cheese mixture over the middle of the pastry.
- Alternate the green and white asparagus over the top.
- Dot with the remaining goat cheese, add a grind of black pepper and drizzle with the olive oil.
- Étape 6
Bake and serve
- Bake until golden.
- Scatter with the remaining chopped herbs and serve.
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