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Asparagus and Goats' Cheese Tart

Asparagus and Goats' Cheese Tart

1 x AGA Portmeirion baking tray

1 tsp melted butter

1 rectangular piece ready rolled puff pastry

450g (1 lb) asparagus, blanched

3 free range eggs

300ml (½ pint) double cream

1 x 125g goats cheese, no rind

Salt and black pepper

Grated cheese

Serves 4

Brush the baking tray and line with the puff pastry. Place the asparagus spears over the surface. Beat the eggs with the cream and goats cheese, season to taste. Pour over the asparagus and sprinkle with grated cheese.

Heat-storage AGA cookers
Cook on the floor of the roasting oven for about 25 minutes until golden.

Conventional cooking
Cook at 200°C, 400°F, fan oven 180°C, Gas Mark 6 for about 25–30 minutes until golden.

Serve warm or cold with a salad.

If you like this recipe, you may also like Cheese and Rocket Quiche.

Comments about this recipe

The recipe sounds delicious, unfortunately double cream is too rich for me could I use creme

Hi Gillian, Glad you liked the idea of the recipe for the Asparagus and Goats’ Cheese Tart,

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