Recipe Asparagus Goat Cheese Tart

Crack the eggs into a jug whisk then add the milk and whisk again.

Recipe asparagus goat cheese tart. Drizzle with olive oil and sprinkle with salt and pepper. Lay the asparagus spear on a large plate. Mix the garlic salt with the olive oil and brush the border with the oil.

In a medium bowl use a fork or a wooden spoon to mash together the goat cheese egg garlic tarragon lemon zest salt and nutmeg until smooth. Sprinkle with two thirds of the goat cheese. Sprinkle the mozzarella cheese all over the toppings.

Scatter the asparagus rings and prosciutto on top of the cheese. Arrange the asparagus spears in a single layer over the goat cheese season everything with another pinch of salt and then return the baking sheet to the oven for another 8 10 minutes or until the pastry is golden and puffed around the edges. In a large bowl whisk together the eggs milk cream parmigiano reggiano cheese the 1 2 tsp.

Pod the beans and peas you can leave any very small pods whole. Serve warm or at room temperature. In a medium bowl combine the goat cheese eggs shallots garlic thyme and lemon zest.

Bake in the lower half of the oven for 30 35 mins or until the egg mix is set. Set a large frying pan over a medium heat. Pour into the cooled tart shell.

Use a fork or a whisk to incorporate the ingredients until smooth. Add the oil then the asparagus. Place the tart in the oven for 30 minutes.