Asparagus, goats cheese & lemon tart

Asparagus, goats cheese & lemon tart
Asparagus, goats cheese & lemon tart

Let’s say goodbye to this bitterly cold Game of Thrones weather and hello to spring.
“Hello 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 /
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 vegetarian Italian hard cheese or Parmesan, grated
2 tbs plain or Greek yogurt
230g bunch of Asparagus
Pomora extra virgin lemon oil

1. Preheat your oven to 200°C/fan 180°C/400°F/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, Italian hard cheese, 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.

Asparagus, goats cheese & lemon tart
Asparagus, goats cheese & lemon tart

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Mozzarella & tomato tart

Smoked Mozzarella & Tomato Tart
Smoked Mozzarella & Tomato Tart

Smoked mozzarella is a wonderful thing and something I’m relatively new to. My friends Tom and Dan invited us round their new house for dinner (this by the way, literally never happens). I’ve been friends with Tom for 18 years (gadzooks) and not once has he ever cooked me dinner… He gave me a Smint once but I’m pretty sure he bought that. Anyway, we prefer to drink our calories when we’re together but on this occasion, I agreed to let him feed me. So I opened my mouth and let one of my oldest and dearest friends shove in a bruschetta topped with smoked mozzarella.
“Good lord, what sweet heaven is that?” I splutter ‘attractively’ as Jamie grimaces.
“Smoked mozzarella babe” Tom says before turning on his heel to go and help Dan in the kitchen.
“Yeah but where did you get it?… Some poncey Italian deli in St Albans I’ll bet” I say more to Jamie and catch him stuffing a few slices in his mouth, minus the bruschetta.
“Err no, just Waitrose” Tom yells from the kitchen…
Now, as luck would have it, we recently moved house and guess what our local supermarket is? Yep, you’ve guessed it, WAITROSE! So I scampered home and decided to build an entire recipe around an entire ball of smoked mozzarella and here it is! I really must make it for Tom and Dan, maybe in another 18 years when it’s my turn to cook.

Mozzarella & tomato tart 
Serves 4 or 6 as a starter / Hands on time 15 / Total time 50 – 55 mins /
You’ll need: A 10 inch non-stick loose bottomed tart tin or a large baking tray
1 tsp olive oil
Baking paper
300g mixed tomatoes, sliced
250g vegetarian mozzarella or *smoked mozzarella, sliced
320g ready roll puff pastry
Handful black olives
Handful fresh basil leaves
1 egg, beaten
1 tbs Pomora extra virgin olive oil

1. Preheat your oven to 200°C/180°C fan/400°F/gas 6. Spray your baking tray/tart tin with spray oil and top with a layer of baking paper. Spray again with oil and put to one side.
2. Slice the tomatoes (halve the cherry tomatoes) and slice the cheese. Roll out your puff pastry and roughly stretch it over your tart case (you don’t need to be very neat about this, this tart isn’t supposed to look perfect). Layer the bottom of the tart with the mozzarella, leaving a good inch around it for the crust. Top evenly with the tomatoes and season well with salt and pepper. Pull the edges of the tart in on itself, creating a kind of crust. Top with a handful of black olives and scattering of fresh basil leaves.
3. Bake in the oven for 30-35 mins until golden brown. Leave the tart to cool for 10-15 minutes before topping with more fresh basil and a good drizzle basil oil. Serve with dressed salad leaves.

Smoked Mozzarella & Tomato Tart

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

*Smoked mozzarella tends to be made with animal rennet, so if you’re vegetarian, swap for vegetarian mozzarella.
– Freeze before baking. Freeze unwrapped on the baking tray for a couple of hours to allow the tart to harden before removing and wrapping well in a few layers of clingfilm. Return to the freezer and consume within 3 months. To cook from frozen, place on a an non-stick baking tray and cook for 45-50 mins.

HARD RECIPE OF THE MONTH: Cauliflower & Coconut Tart

WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart
WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart

This months ‘well hard’ recipe I chose is from Natasha Corrett’s Honestly Healthy Cleanse. Instead of pastry you make the base out of ground up cauliflower so it’s entirely gluten and wheat free (not that I care but it’s worth mentioning for those of you who do). This recipe actually doesn’t contain many ingredients (big thumbs up) and isn’t all the difficult.

VERDICT: I’ve actually made this tart twice because I liked it so much. It’s Great if you want to impress at a BBQ full of nutritionally challenged people. However it’s not very filling, I ate the whole tart in three sittings, definitely doesn’t serve 8 as the recipe claims. However, I’m willing to overlook this because it’s so delicious.

WORTH THE EFFORT? Yes, but I’d make double the egg and coconut cream mixture next time.

2 free range eggs
160ml coconut cream
1/2 tsp Himalayan pink salt (I used normal salt)
30g kale
Juice of half a lemon
1/2 a courgette, sliced into ribbons

(Tart case)
300g cauliflower broken into florets
75g ground almonds
3 good gratings of nutmeg (I just used half a tsp of ground nutmeg)
Grated zest of 1/2 an unwaxed lemon
pinch of Himalayan pink salt
1 free range egg

1. Preheat the oven to 170C/350F/Gas 3, and line a 23cm tart tin with baking parchment. I found this stuck to the tart though so make sure you give it a good greece)

2. First make the tart case. Put the cauliflower in a food processor or blender and blitz until they look a bit like rice. Alternatively chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.



3. Press this mixture into the prepared tart tin, taking up the sides too, then bake in a preheated oven for 15 minutes. (When I made this I found it easier to not treat it like pastry at all and instead to treat it like a cheese cake base).



4. Meanwhile massage the kale with the lemon juice until it wilts. Set aside.

5. To make the filling, beat together the eggs, the coconut cream and the salt until smooth and evenly mixed.


6. Once the tart case it out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons (to make these I just used a potato peeler) the pour the egg and coconut mixture on top.


7. Return to the oven  for about 20 minutes.


As I had so much kale and cauliflower leaves left over I steamed them with some mixed herbs and served them with the tart.