Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan and put a baking sheet inside to heat up.
2.
Unroll the
pastry (320 g)
, leaving it on the paper it came rolled in. In a small bowl, combine the
crème fraîche (60 g)
,
mustard (15 g)
and
garlic (1 clove)
. Season with salt and freshly ground black pepper and spread over the pastry, leaving a 2 cm border.
3.
Put the
asparagus (2 packs)
into a bowl and drizzle over 1 tbsp olive oil. Season with salt and pepper, toss well to coat the spears in the oil, then lay them over the pastry.
4.
Brush the pastry border with the beaten
egg (1)
. Take the baking sheet out of the oven. Slide the tart off the paper and onto the baking sheet.
5.
Bake the tart for 20-25 minutes, until golden and cooked through. When there are 5 minutes of cooking time left, nestle the
goat’s cheese (100 g)
in between the asparagus spears. Scatter with the
pea shoots (1 handful)
and serve warm or at room temperature.