Gluten-free goats cheese and asparagus tarts

Perfect for an elegant Summer lunch with the girls.
 
goats cheese tarts

Recipe from: 25 February 2013
Preparation time: 25 min
Cooking time: 15 min
 
 

Ingredients

 
  • For the pastry:
  • 2
    cup
    ground macadamia nuts (or almonds )
  • 45
    ml
    butter
  • 1
    egg
  • 1/2
    tsp
    Salt
  • 1/2
    tsp
    dry mustard
  • 200
    g
    goats cheese
  • 250
    ml
    Greek yoghurt
  • 500
    g
    fresh asparagus
  • 1
    tsp
    coarsely ground pepper
  • 30
    ml
    chopped fresh basil
  • 30
    ml
    chopped fresh mint
  • 15
    ml
    chopped fresh parsley
  • 15
    ml
    olive oil
Servings: Change Serving
 
 

Method

 
Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork.

Place in the fridge to rest for at least 30 minutes. Preheat the oven to 180°C and blind bake the tart crust until lightly browned. Allow to cool.

Make the filling : Blanch half of the asparagus until tender and plunge immediately into ice water to prevent them from losing color.

Cut the asparagus into small pieces and add along with all the other filling ingredients in a mixing bowl.

Spoon the filling into the tart crust and refrigerate.

Drizzle the other half of the asparagus with olive oil, season with salt and pepper and cook on a griddle pan or in the oven until the asparagus is cooked with black char marks.

Serve the tart with roasted asparagus and fine herbs from the garden.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


 

Read more on: recipe  |  starch  |  bake  |  vegetarian  |  dairy
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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