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