Asparagus and goat's cheese tart

Serves: 4

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 500 gram(s) (1lb 2oz) asparagus tips
• 250 gram(s) puff pastry
• 2 clove(s) garlic, crushed
• 100 ml (3½fl oz) crème fraîche
• 2 tablespoon(s) chopped fresh tarragon
• Finely grated zest of 1 lemon
• 150 gram(s) soft white Welsh goat's cheese, crumbled
• 1 large egg
• 12  hard-boiled quails' eggs, shelled
• Chopped fresh parsley, to garnish

Method

1. Place the asparagus in a pan of boiling water. Reduce to a simmer and cook for 4-7 minutes or until just tender. Drain; refresh under cold water. Drain and pat dry.
2. Preheat oven to 220°C/200°C fan/Gas 7. Roll the pastry into a rectangle, 30 x 25.5cm (12 x 10in). Place on a baking sheet lined with non-stick baking parchment. Score a line 1cm (½in) in from the edge. Prick the centre all over with a fork and place in the oven for 5 minutes or until it starts to rise.
3. Meanwhile, mix garlic, crème fraîche, tarragon, lemon zest and half the cheese. Season, then beat in the egg. Remove the pastry from the oven and flatten the centre inside the border to make a well. Pour in the egg mixture. Arrange asparagus on top and scatter with remaining cheese.
4. Turn oven down to 200°C/180°C fan/Gas 6. Bake for 20-25 minutes or until pastry is crisp. Remove, scatter over the eggs and garnish with parsley. Serve warm or at room temperature.

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