Gluten-free goats cheese and asparagus tarts

My Easy Cooking
4 servings Prep: 25 mins, Cooking: 15 mins
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Perfect for an elegant Summer lunch with the girls.

By Food24 February 25 2013
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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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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. 


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