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Asparagus and Goat Cheese Tart
100g goat’s feta 100g cream cheese 2 eggs ½ cup cream finely grated zest of ½ lemon 2 tbsp chopped chervil or parsley ½ tsp salt ground black pepper 12-14 trimmed asparagus spears 25cm pre-cooked savoury shortcrust pastry shell
© Annabel Langbein Media
Preheat oven to 170˚C. Place feta and cream cheese in a bowl and beat with a wooden spoon to soften, then whisk in eggs, cream, lemon zest, herbs and seasonings until smooth. Arrange asparagus spears in a single layer in cooked pastry crust. Pour over cheese and cream mixture. Bake until set, about 35 minutes.
In summer, use sweet corn and red capsicums in place of asparagus. Spinach is also delicious – use 2-3 handfuls of chopped leaves and a little chervil in place of asparagus.
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