Name: Gluten-free goats cheese and asparagus tarts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 cup macadamia nuts ground; 45 ml butter; 1 eggs; 1/2 tsp salt; 1/2 tsp mustard powder; 200 g goat's milk cheese; 250 ml yoghurt Greek; 500 g asparagus; 1 tsp freshly ground black pepper; 30 ml fresh basil chopped; 30 ml fresh mint chopped; 15 ml fresh parsley chopped

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Ingredients (12)

For the pastry:

2 cup	macadamia nuts — ground
45 ml	butter
1	eggs
1/2 tsp	salt
1/2 tsp	mustard — powder
200 g	goat's milk cheese
250 ml	yoghurt — Greek
500 g	asparagus
1 tsp	freshly ground black pepper
30 ml	fresh basil — chopped
30 ml	fresh mint — chopped
15 ml	fresh parsley — chopped

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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.

Republished with permission of My Easy Cooking.