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Composition - Spring Fresh Asparagus and Goats Cheese Tart:
- Get 1 shallow baking dish
- Get 1 sheet - puff pastry rolled to half centimeter thick
- Need 1 dozen - green asparagus tips
- Get 1 baby courgette sliced lengthways
- Need 1 handful - garden peas
- Make ready 1 for chopped spring onions
- You need 1 tbsp of greek yoghurt
- Prepare 1 tbsp - soft garlic cheese
- Need of soft goats cheese
- Give finely grated parmesan
- Give to taste for salt and pepper
- Get 1 handful fresh mint
- Provide of dried oregano
- You need 2 tsp evoo
- Need of Lemon zest
Spring Fresh Asparagus and Goats Cheese Tart how to cook:
- Lightly grease the baking dish. Roll out the pastry to appox half a cm thic and line the bottom of the baking dish. Prick the pastry with a fork and blind bake for approx 5 minutes. Remove the pastry from the oven and leave to cool for a few minutes while preparing the other ingredients.
- Mix the yoghurt and garlic cheese together and spread over the pastry as a base.
- Arrange the asparagus, peas, spring onions and courgette on the base. Tear the mint and sprinkle on. Arrange the goats cheese around the tart.
- Carefully, with your thumb over the top of the olive oil, sprinkle it over the top so the veg is covered but be careful not to use too much. Using a fine grater, grate the zest of a lemon over the top.
- Optional - I had some pastry left over so I twisted it and arranged it around the edges of the tart.
- Bake at 150°C for approx 20 minutes or untill the pastry is golden. When done, grate some parmesan cheese over the top. Eat hot or cold.
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