This lovely goat's cheese and asparagus tart is simple and rustic. Perfect as a starter to a casual meal.
3 people made this
Makes: 6 goat's cheese and asparagus tarts
500g puff pastry
225g goat's cheese
12 asparagus spears
6 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin seeds
juice of 1/2 lemon
1 teaspoon corainder seeds
salt and pepper, to taste
grated Parmesan cheese, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line a baking tray with greaseproof paper. Roll out the pastry fairly thinly and cut out 6 circles with a 12cm diameter.
Arrange the pastry discs on the prepared baking tray and divide then spread the goat's cheese evenly between the 6 discs. Store in the fridge while you prepare the asparagus.
Over a saucepan of boiling water, steam the asparagus for 5 minutes until tender with a firm bite. Remove from the steamer, plunge into cold water then drain and chop each spear into 2 or 3 sections discarding any 'woody' ends.
Meanwhile heat the olive oil in a frying pan and add the onion and garlic. Cook and stir for 4 minutes until soft. Then add the cumin seeds, lemon juice and coriander seeds. Combine the contents of the frying pan with the asparagus and toss to mix well. Remove the baking tray from the fridge and arrange the asparagus spears on the tarts. Season well.
Bake in the preheated oven for 15 minutes until golden brown. Remove from the oven and sprinkle with Parmesan cheese. Serve immediately.