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Asparagus & Goats Cheese TartletAsparagus & Goats Cheese Tartlet
Asparagus & Goats Cheese Tartlet
Asparagus & Goats Cheese Tartlet
Served warm or cold these are sure to please, replace the asparagus with some red onion marmalade for another flavoursome variation.
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Recipe - Pavillion SC Swords - SV
Asparagus & Goats Cheese Tartlet
Asparagus & Goats Cheese Tartlet
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
40 g Butter
1 - Eggs Yolk mixed with Milk for egg wash
Milk
1 - Lemon zested
1 - Peach Juice cut in half lengthways
200 g Puff Pastry
4 - Shallots Quartered
12 spears SuperValu Asparagus
2 sprigs SuperValu Fresh Thyme
120 g SuperValu Goats Cheese
100 ml White Wine
Directions
  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Roll the puff pastry and brush with egg wash. Season with salt, pepper and lemon zest then blind bake in the oven for 12 minutes.
  3. In a medium sized pan, add butter, shallots and thyme. Sauté for 3-5 minutes on a medium/low heat. Add wine and seasoning and cook for a further 2-3 minutes.
  4. In the meantime, boil a large pot of salted water and prepare a bowl of ice-cold water. Tip the asparagus into the boiling water and simmer for 2-4 minutes depending on the size of the asparagus. Transfer the asparagus to the ice cold water to stop the cooking process.
  5. Fill blind tart with sautéed shallots then goats cheese and top with asparagus. Season with extra salt, pepper and lemon zest.
  6. Bake for 5-10 minutes to allow the cheese to melt and caramelise.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
40 g Butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
1 - Eggs Yolk mixed with Milk for egg wash
Not Available
Milk
SuperValu Fresh Milk (1 L)
SuperValu Fresh Milk (1 L)
€1.15€1.15/l
1 - Lemon zested
Not Available
1 - Peach Juice cut in half lengthways
Sunny South Peach Slices in Fruit Juice (411 g)
Sunny South Peach Slices in Fruit Juice (411 g)
€2.50
200 g Puff Pastry
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
Best Value
€3.50€5.47/kg
4 - Shallots Quartered
SuperValu Signature Tastes Banana Shallots (350 g)
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
12 spears SuperValu Asparagus
SuperValu Asparagus Tips (100 g)
SuperValu Asparagus Tips (100 g)
€1.69€16.90/kg
2 sprigs SuperValu Fresh Thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
120 g SuperValu Goats Cheese
SuperValu French Chévre Goat's Cheese (110 g)
SuperValu French Chévre Goat's Cheese (110 g)
€2.99€27.18/kg
100 ml White Wine
Santa Rita 120 Sauvignon Blanc (75 cl)
Age restricted item
Santa Rita 120 Sauvignon Blanc (75 cl)
Only €8
€8.00€8.00/75cl

Directions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Roll the puff pastry and brush with egg wash. Season with salt, pepper and lemon zest then blind bake in the oven for 12 minutes.
  3. In a medium sized pan, add butter, shallots and thyme. Sauté for 3-5 minutes on a medium/low heat. Add wine and seasoning and cook for a further 2-3 minutes.
  4. In the meantime, boil a large pot of salted water and prepare a bowl of ice-cold water. Tip the asparagus into the boiling water and simmer for 2-4 minutes depending on the size of the asparagus. Transfer the asparagus to the ice cold water to stop the cooking process.
  5. Fill blind tart with sautéed shallots then goats cheese and top with asparagus. Season with extra salt, pepper and lemon zest.
  6. Bake for 5-10 minutes to allow the cheese to melt and caramelise.