Asparagus and goat cheese tart with Comté cheese

Asparagus and goat cheese tart with Comté cheese

Serves 6

INGREDIENTS

Pastry:

• 250g flour

• 125g butter

• 1 egg

• Pinch of salt

Filling:

• 200g asparagus

• 2 tbsp Dijon mustard

• 100g goat cheese

• 1 egg

• 200ml soya cream

• Handful of grated Comté cheese

METHOD

1. Make the pastry and refrigerate for 30 minutes.

2. Preheat the oven to 190°C.

3. Cook the asparagus in boiling water for 5 minutes or until fork-tender.

4. On a floured surface, roll out the pastry to fit the chosen tart mold.

5. Line the tart case with baking paper and fill with beans or rice. Bake for 20 minutes.

6. Remove the baking paper and bake for an additional 5 minutes. Remove the tart from the oven.

7. Spread Dijon mustard on the base of the pastry. Add the goat cheese around the edge of the pastry, leaving a hole in the middle. If using a round tart case, simply add the goat cheese all around.

8. Add some of the cooked asparagus in the middle.

9. Beat together the egg, soya cream, and season well. Gently pour the mixture into the tart, filling the corners but not overfilling.

10. Sprinkle grated Comté cheese on top.

11. Bake for 30 minutes or until the filling is set.

12. Serve warm or cold.