Muddy makes: asparagus and goat’s cheese tarts

green-1283756_1920The asparagus season is upon us – hurrah!  I used to rent a house with a fancy circular garden and an established asparagus bed, so I’d gorge myself silly on the stuff for weeks (you can have too much of a good thing it turns out). Now in my own place, I’ve got an overgrown veg patch with just one unidentified oversized cabbagey thing and some leftover tomato plants, so I’ll be buying big, cheap bags of asparagus odds and sods (short ones, thin ones, fat ones) from New Cross Fruit Farm just outside South Petherton.  I love eating asparagus chargrilled with black pepper, or steamed and dipped into a soft boiled egg or with lemony melted butter but this recipe from Somerset-based author Susan Williamson’s new book The Allotment Kitchen was easy-peasy and absolutely delicious:

Asparagus and goat’s cheese tarts

You can make deep tartlets using a six-hole muffin tin but this recipe could also be used to make one 23cm diameter tart.

  • 300g puff pastry (bought or homemade)
  • 12 asparagus spears
  • 3 eggs plus one yolk
  • 100g soft goat’s cheese
  • 100g cream
  • salt and freshly ground black pepper
  • dusting of grated Parmesan cheese

Roll out the pastry and cut rounds to line the holes of the muffin tin. Place the pastry in the holes and put the tin in the fridge while preparing the filling

Cook the asparagus in boiling water for four minutes. Cut off the tips the length of the diameter of the tarts and chop the remainder of the spears and divide them among the pastry tarts. Crumble the cheese and place this on top, then add the eggs, seasoned and whisked with the cream.

Finish with two spears laid on the top of each tart and sprinkle with the Parmesan cheese. Cook for 20 minutes or more at 180ºC until the pastry is golden.

As the pastry has not been baked blind,  it is best to give the bases of the tartlets extra heat by placing the tin on the floor of the oven for the last minutes of cooking.

Best served warm.

Here’s how it turned out…

IMG_6049

 

And here’s the recipe book…

Allotment-KitchenSusan Williamson, who lives in Bath, has had an allotment for 25 years. The Allotment Kitchen is packed with recipes and ideas for using the fresh, seasonal vegetables she grows there – from traditional English classics to dishes influenced by European, Middle Eastern and Chinese cuisine – and peppered with personal observations and bits of fascinating info.  A great book for anyone who grows their own veg (or just likes to eat it).  She’ll be bringing her own homemade squash to Hunting Raven Books in Frome on Sunday 5 June, from 12pm but you can get her book through any good bookshop.

Recipe extracted from The Allotment Kitchen, by Susan Williamson, with illustrations by Carrie Hill. Text © Susan Williamson, illustrations © Carrie Hill 2015. SerenArts Publishing, £16.99.

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3 comments on “Muddy makes: asparagus and goat’s cheese tarts”

  • Jill May 7, 2016

    Thank you for sharing…….That’s lunch sorted for tomorrow!.

    Reply
  • Angela May 8, 2016

    Mine tasted delicious!, not a great fan of quiche usually, however asparagus and goat’s cheese combo has changed my opinion.

    Reply
  • Jill May 10, 2016

    I made it again tonight,as the last lot was eaten by two people who,apparently,don’t like goats cheese and asparagus !!

    Reply

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