Asparagus and goat’s cheese are a wonderful combination in all manner of dishes, including this delicious savoury tart.
- 150 g asparagus
- 4 eggs
- 125 ml (½ cup) cream
- salt and freshly ground black pepper
- 2 tbsp chopped parsley
- 1 x 25 cm shortcrust pastry shell
- 100 g goat’s cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Bring a saucepan of water to the boil. Trim the woody ends from the asparagus. You can do this by holding the end of the stalk in one hand and the remainder in the other. The stalk will break at the appropriate point. If preferred, trim off the bottom 5 cm or so with a knife. Cook the asparagus in boiling water for 2 minutes. Drain and refresh under cold running water.
Beat the eggs with cream, salt, pepper and parsley. Place the asparagus in the base of the cooked pastry shell, pour in the egg mix and crumble goat’s cheese over the top. Bake in the preheated oven for 30 minutes, until golden brown and set.