Asparagus, spring onion, goat’s cheese, tarragon and parsley tart

Asparagus, spring onion, goat’s cheese, tarragon and parsley tart

Spring

Whether you’re boiling it, barbecuing it or even eating it raw, asparagus always feels a little special. English asparagus has a short season, so it’s worth making the most of those delicate green spears while they’re around. This tart celebrates them properly, pairing them with sweet spring onions, soft goat’s cheese and two of my favourite herbs, tarragon and parsley. It’s a wonderful thing to take on a picnic too, as it can be made a day or two in advance and travels very well.

Serves 6 - 8

Ingredients

  • 12 spears fresh asparagus
  • 1 large bunch spring onions
  • 150g fresh soft goat’s cheese
  • ½ small bunch tarragon
  • ½ small bunch parsley
  • Zest of ½ lemon
  • 200ml double cream
  • 200ml whole milk
  • 2 eggs
  • 2 egg yolks
  • Sea salt and freshly ground black pepper

For the pastry

  • 300g plain flour
  • 150g butter, cubed and chilled
  • Pinch fine sea salt
  • About 150ml chilled water

Method

First make the shortcrust pastry. Pulse the flour, butter and salt in a food processor until the mixture resembles fine breadcrumbs. With the motor running, steadily add the chilled water, stopping as soon as the dough comes together. Turn the dough out, knead it briefly until smooth, then wrap and chill in the fridge for at least 30 minutes.

Remove the pastry from the fridge and allow it to soften slightly. Preheat the oven to 160.c fan, 180.c conventional.

Roll the dough out to about 3mm thick and line a tart case, leaving a little overhang. A rectangular tin about 15cm by 25cm works well. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the beans and paper and return the case to the oven for 10–12 minutes, until lightly golden. Trim the overhanging pastry and set aside.

To prepare the filling, snap away the woody ends of the asparagus. Bring a large pan of well salted water to the boil, add the asparagus and cook for about 2 minutes. Drain well.

Top and tail the spring onions, rinse them and slice them into thin rounds. Pick the tarragon and parsley leaves from their stalks and roughly chop them.

Arrange the asparagus spears across the base of the tart case. Scatter over the sliced spring onions and dot the goat’s cheese evenly over the top.

Whisk together the eggs, egg yolks, cream, milk, chopped herbs and lemon zest. Season well with salt and pepper, then pour the custard carefully over the asparagus and cheese.

Place the tart in the oven and bake for 30–35 minutes, until the filling is just set and the top is lightly golden. Allow the tart to rest for at least 20 minutes before slicing and serving.

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