Asparagus and goat’s cheese tart
- May 2020
- Serves 4-6
- Hands-on time 20 min, oven time 60-77 minutes, plus chilling and resting
Gill Meller’s asparagus, broad bean and goat’s cheese tart is a true celebration of spring produce. If you want to save time, you could use ready-made pastry instead. No one will notice – this one’s all about the gorgeous green filling!
This recipe is from Gill’s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27).
- Vegetarian recipes
- 61.2g (36.2g saturated)
- 46.3g (4.7g sugars)
You can use a 22cm round tart case instead of a rectangular tin if you prefer.
Easy swaps: If you can’t get hold of fresh peas, use frozen garden peas. Look out for lovage at farmers’ markets, if there’s one open near you. Or, if you can get hold of seeds, lovage is easy to grow at home. Otherwise use an equal quantity of extra parsley.
Line the tart tin with pastry, then cover and chill up to a day ahead. Serve leftovers at room temperature or gently reheat until warm though.
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