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Asparagus & Goat’s Cheese Tarts

—

25 October 2016 BY Julie Biuso
SERVES: Makes 4

asparagus tarts cooked cropped

Choose fat asparagus rather than skinny ones for these gorgeous little tarts.

Ingredients
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2 bunches asparagus 2 squares pre-rolled frozen puff pastry sheets 1 small free-range egg Salt and freshly ground black pepper 100g (3-4 ounces) young goat’s cheese One generous wedge preserved lemon Small handful basil leaves Lemon-infused or regular extra virgin olive oil

Method
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1 Preheat oven to 220°C (425°F). Trim asparagus and lay them in a shallow roasting tin lined with baking paper (I use a Swiss roll tin / jelly roll pan). Drizzle lightly with a little oil then season with salt and pepper. Lift the sides of the paper to gently move the asparagus around so they become coated in oil, then spread them out in a single layer again. Bake for 18-20 minutes, until the tips are starting to caramelise. Remove asparagus from oven and cool, then cut spears in half.

Asparagus

Asparagus rolled in oil and seasonings

Asparagus baked

Asparagus baked until the tips of the spears are starting to caramelise

2 Partially thaw pastry squares. Cut one sheet into 4 equal pieces. Transfer to a baking sheet lined with baking paper. Dampen the edges of the pastry squares with water. Cut the other pastry square into fat strips, then lay these around the edges of the pastry, cutting them to fit with a small sharp knife. If during any part of this the pastry softens and becomes sticky, chill it in the fridge for 15 minutes before carrying on.

Asparagus tarts pastry

Cut out pastry squares and make a pastry border on each square to give the edges a nice rise

Asparagus tarts pastry 1

3 Rinse preserved lemon under cold tap, dislodge pulp and discard, then pat rind dry. Slice thinly. Beat egg with a pinch of salt to help it liquefy. Brush egg on pastry edges. Crumble goat’s cheese and divide between pastry squares. Scatter with basil. Lay asparagus over the top and scatter with preserved lemon rind.

Asparagus tarts 2

Distribute goat’s cheese between tarts and add basil

Asparagus tarts 4

Asparagus tarts 5Asparagus tarts 64 Lower oven heat to 200°C (400°F). Bake tarts for about 20 minutes, until the pastry is a good golden brown. Serve hot.

Recipe Notes

The remaining beaten egg can be kept in a covered container in the fridge for 2 days.

I like to serve these tarts with a salad of interesting leaves, herbs and edible flowers. Slow-roasted tomatoes also make a good accompaniment.

asparagus tarts cooked

Asparagus tarts cooked

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Comments

  1. George G says

    26 October 2016 at 3:42 am

    Mmmm – these look yummy, Julie!

    Reply
    • Julie Biuso says

      31 October 2016 at 8:58 am

      Thanks George. Hope you try them!

      Reply
  2. Laurel Assaf says

    27 October 2016 at 6:49 pm

    These look delicious . Can I substitute grated lemon rind for preserved lemon?

    Reply
    • Julie Biuso says

      31 October 2016 at 8:55 am

      Hi Laurel. Yes you can, but take off big strips of lemon rind with an old-fashioned peeler, or with a potato peeler. They should curl up and go crisp and brown and taste really lemony.

      Reply
    • Julie Biuso says

      2 November 2016 at 8:20 am

      Hi Laurel, I thought I had replied but maybe my reply flew off into the ether somewhere. Anyway, yes, you can, easily. However, if you have access to a couple of lemons, it is early easy to make a jar of preserved lemons! The recipe is on Shared Kitchen.
      Cheers
      Julie

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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