Add the asparagus and blanch for 30 seconds then immediately remove them from the water and arrange them on the paper towel-lined baking sheet to cool. Spread over the middle of the pastry, alternate the asparagus over the top, dot with the remaining cheese, and add a grind of black pepper and drizzle with the olive oil.ĥ.ěake for 10 minutes or until golden. Line a baking sheet with parchment paper. Mix 80g of goat cheese with the crème fraîche, 2 tbsp of the chopped herbs, the jest of ½ lemon, the oregano and the milk in a bowl. Remove the tough ends from the asparagus and blanch for 1 minute in salted boiling water. Brush beaten egg over the border and bake for 10 minutes or until puffed up and pale golden.ģ. Bake 20 to 25 minutes, or until cheese mixture sets and crust puffs slightly and starts to brown in.
Press tomatoes, cut sides up, between the asparagus. Score a 1.5cm border and prick the inside with a fork. Arrange asparagus on top of cheese mixture. will take longer than a #fiveminutelunch 😉Ģ. Asparagus season is short, so get your snap on! 🌱☝️ P.S. Asparagus and Cheese Tart 1 pound asparagus, trimmed 1 sheet frozen puff pastry (about 1/2 pound), thawed All-purpose flour, for dusting 1 cup grated. More Asparagus & goat cheese tart – make it while you can. Asparagus, Herb And Goats Cheese Tarts Goats cheese filling 280g soft goats cheese marinated in olive oil and herbs (I use Meredith Dairy, which is.
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