Asparagus and Goat Cheese Tart
Aaron McLean
- Prep time:
- 10 mins
- Cook time:
- 35 mins
- Serves:
- 4-6
- 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
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.
Variation:
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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