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Asparagus, Pea & Goat's Cheese Tart

INGREDIENTS:

  • Herb Oil
  • 1/4 cup (60ml) of olive oil
  • 1 large bunch of flat leaf parsley
  • 1 clove of garlic, finely chopped
  • A pinch of salt to taste

HERB PASTRY

  • 1 pack ready made shortcrust pastry
  • 50g parmesan, finely grated
  • 2 tablespoons of parsley oil

FILLING

  • 1 pack of asparagus, cut in half lengthways
  • 100g of fresh peas
  • 100g goat’s cheese, cut into rounds and halved
  • 50g parmesan, finely grated
  • 250ml double cream
  • 2 eggs
    • Freshly ground black pepper and salt to taste

METHOD:

  1. Plunge parsley into a large pan of boiling water for 15 seconds. Remove and plunge immediately into a bowl of cold water filled with ice cubes. Drain, squeeze and dry extremely well in a salad spinner or by patting on paper towel.
  2. Finely chop, then place with the garlic and salt into a pestle and mortar, or food processor. Grind for a couple of minutes. Pour the oil over the parsley mixture, mix well to form a loose oil. Add a little more salt if necessary.
  3. Take your ready made pastry out of the fridge about 30 mins before you need it.
  4. Heat the oven to 180ºC, 350ºF, Gas Mark 4 and prep the Denby straight round tray with greaseproof paper.
  5. On a lightly floured surface, roll out your pastry and combine with the parmesan and parsley oil until it’s big enough to line a Denby straight round tray.
  6. Place the rolled out pastry in your round tray and prick the bottom with a fork.
  7. Line the pastry with greaseproof paper, fill with baking beans and bake for 10 - 15 minutes.
  8. Remove the beans and cook for a further 5 minutes, until the pastry is cooked through and golden.
  9. Place the asparagus in a criss cross pattern into the pastry base, fill with the peas and dot with the pieces of goat’s cheese.
  10. Mix the cream, eggs and parmesan together and season with salt and pepper. Pour the cream mixture into the filled tart shell and cook for 40-50 minutes or until the cream mixture has set. Remove from the oven and allow to cool slightly.
  11. Serve with a good drizzle of herb oil and serve with a fresh spring salad. Enjoy!
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