Asparagus & goat's cheese tart

Asparagus loves spending time with cheese, which makes it a winning addition in this goat’s cheese tart by Chetna Makan.

Ingreadient

• 1 tbsp sunflower oil
• 2 echalion shallots, halved and finely sliced
• 2 large eggs
• 200ml double cream
• 70g No.1 Cave Aged Goat's Cheese, crumbled
• ½ x 20g pack tarragon, finely chopped
• 300g asparagus, woody ends removed and halved lengthways

Pastry

• 125g unsalted butter, chilled and cut into small cubes
• 250g plain flour
• 1 tsp lemon juice

Step by step

1. For the pastry, in a bowl, rub the butter into the flour with your fingertips until the texture of breadcrumbs. Add a pinch of salt, the lemon juice, and just enough cold water to bring it together into a dough (about 6 tbsp). Knead it for a few seconds, then wrap and chill for 15 minutes.
2. Preheat the oven to 180ºC, gas mark 4. Roll out the dough to a circle large enough to line a 23cm round tart tin. Use the pastry to line the tin, pressing it into the corners. Leave the excess overhanging. Prick the base all over with a fork, line with baking parchment, and fill with baking beans; blind bake for 15 minutes. Remove the paper and beans; bake for 15 minutes
3. Meanwhile, heat the oil in a pan and sauté the shallots for 6-8 minutes, until light golden. Combine the eggs, cream, goat’s cheese and most of the tarragon in a jug. Stir in the shallots, season and mix well. Pour the egg mixture into the pastry case, then sit the asparagus on top. Bake for 35-40 minutes, until cooked through with no wobble. Rest for 10 minutes before scattering over the remaining tarragon to serve