Possum’s Recipe Book

Goat’s Cheese Asparagus and Tarragon Tart

Serves 4-6

1 Shortcrust Pastry or
To make shortcrust pastry:
225g plain flour
100g butter - diced
Pinch salt
2 egg yokes
2 tbsp water
 
Filling
15g salted butter
6 shallots – very finely chopped
4 sprigs tarragon – only leaves chopped
16 asparagus
4 eggs
315ml double cream
175g goat’s cheese – crumbled
 
Method
Pre-heat oven to 200C (Fan) for pastry, 180C (Fan) for tart when filled.
 
If you are making the pastry
 
Put the plain flour into a large glass bowl, add butter 
and rub in with your fingertips until the mixture resembles fine breadcrumbs. 
Mix egg yolks and water together.
Stir in a pinch of salt, then add egg mixture and mix to a firm dough.
Knead the dough briefly and gently on a floured surface.
Roll out dough to fit tart tin.
Blind-bake the pastry in a metal tart tin with removable bottom. 
Put greaseproof paper on top of the pastry and cover with ceramic 
baking beans or rice. 
Bake in heated oven for 15mins, then remove beans and paper
and cook for a further 5 – 7 mins until pastry looks dry.
 
To make filling
Pre-heat fry pam and melt the butter.
Add the shallots and fry gently until soft but not coloured.
Add the tarragon and remove pan from heat.
Bring water to boil in a deep fry pan. 
Snap the end of the asparagus stalks and add to pan.
Cook until stalks are becoming tender. 
Stick a pointed knife into the base of the stalks to find out.
Remove from pan and dry on a clean tea towel. Set aside.
 
In a glass bowl mix the eggs and double cream together.
 
To put the tart together
Sprinkle the goat’s cheese on the base of the tart.
Put the shallot and tarragon mixture on top of the cheese.
Next lay the asparagus on top of the mixture.
Pour the egg and cream into the case.
Turn the oven down to 180C (Fan) and put the tart back in the oven.
Cook for 40-45mins until set.
 
Serve with mixed salad leaves.