Spring months in the south of France are made particularly delectable with asparagus on offer far and wide. Simple, steamed asparagus is a staple in these months, but mixing it up to include asparagus in a spring tart is such a treat. A simple, rustic tart. No precision needed, just good ingredients and a hot oven.
INGREDIENTS (serves 4–6)
* 1 ready-made pâte brisée or puff pastry
* 1 bunch green asparagus
* 150 g fresh goat cheese (chèvre)
* 2 tbsp crème fraîche
* Zest of ½ lemon
* 1 small garlic clove, finely grated
* Olive oil
* Fresh thyme
* Salt, pepper
To finish:
* 1 egg (for brushing)
* Optional: a drizzle of honey or a squeeze of lemon
METHOD
1. Prepare the asparagus
Trim the ends. If thick, slice lengthwise.
Blanch in salted boiling water for 2–3 minutes, then cool in cold water. Dry well.
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2. Make the filling
Mix the goat cheese, crème fraîche, lemon zest, garlic, and a drizzle of olive oil.
Season with salt and pepper. It should be soft and easy to spread.
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3. Assemble
Preheat oven to 180°C (fan 170°C).
Roll out the dough on baking paper into a rough circle.
Spread the goat cheese mixture in the center, leaving a border.
Lay the asparagus on top.
Fold the edges in, pleating naturally. Brush the edges with egg.
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4. Bake
Bake for 35–40 minutes, until golden and crisp underneath.
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5. Finish
Scatter fresh thyme over the top.
Add a drizzle of olive oil, and if you like, a touch of honey or lemon.
