Name: Asparagus and goat’s cheese tart
Total time: 1800 s
Yield: 4
Ingredients: 320 gram all-butter puff pastry; 4 tablespoon crème fraîche; 1 tablespoon wholegrain mustard; 1 clove garlic; 2 pack asparagus spear; 1 egg; 100 gram goat’s cheese; 1 handful pea shoots

Step 1

Preheat the oven to 220°C/200°C fan and put a baking sheet inside to heat up.

Step 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.

Step 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.

Step 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.

Step 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.

Asparagus and goat’s cheese tart

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