Let’s say goodbye to this bitterly cold Game of Thrones weather and hello to spring.
To celebrate, I’ve created this rather zingy lemon and goats cheese tart for you to roll up, stuff in your mouth and swallow whole like a goose… Or not, each to their own.
Asparagus, goats cheese & lemon tart
Serves 4 / Hands on time 10 mins / Total time 30 mins / V*
320g ready rolled puff pastry, trimmed to fit a 32cm baking tray
100g vegetarian soft goats cheese*
Juice and zest of half a lemon
15g parmesan* or vegetarian Italian hard cheese, grated
2 Tbs plain or Greek yogurt
230g bunch of Asparagus
Pomora extra virgin lemon oil to serve
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
* Most goats cheese is vegetarian but check the label if this is a concern.
1. Preheat your oven to 200°C/fan 180°C/400F/gas mark 6. Line a baking tray with baking paper and roll out the puff pastry. Trim the pastry to fit your baking tray and lie it on top of the baking paper directly on the tray. Using a sharp knife, lightly score a rectangle roughly 1 finger-width from the edge, then put to one side.
2. Using a fork, combine the soft goats cheese, yogurt, parmesan, lemon zest and lemon juice in a bowl until you have a thick but spreadable paste. Spoon out into the middle of your pastry. Using a butter knife evenely spread the mixture out to the scored edge being careful not to go over the line.
3. Arrange the asparagus on top of the goats cheese before seasoning with salt and pepper. Bake in the oven for 20 minutes until the edges of the tart turn golden brown.
4. Remove from the oven and leave to rest for five minutes before brushing the asparagus with lemon extra virgin olive oil. Serve warm with a mixed leaf salad.
If you’ve had a go at making my tart or any of my other recipes, I’d love to hear about it @corrieheale email@example.com