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.
Recipe - Buncrana - Kavanagh's
Asparagus & Goats Cheese Tartlet
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
40g Butter
1 Eggs yolk mixed with Milk for egg wash
Milk
1 Lemon zested
1 Peach Juice cut in half lengthways
200g Puff Pastry
4 Shallots Quartered
12 SuperValu asparagus
2 sprigs SuperValu fresh thyme
120g SuperValu goats cheese
100ml White wine
Directions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- 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.
- 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.
- 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.
- Fill blind tart with sautéed shallots then goats cheese and top with asparagus. Season with extra salt, pepper and lemon zest.
- 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
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Not Available
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Sunny South Peach Slices in Fruit Juice (411 g)
€2.50
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
Great Value
€3.50€5.47/kg
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Asparagus Tips (100 g)
€1.89€18.90/kg
Not Available
SuperValu French Chévre Goat's Cheese (110 g)
€2.99€27.18/kg
Age restricted item
Santa Rita 120 Sauvignon Blanc (75 cl)Only €8
€8.00€8.00/75cl
Recipe
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- 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.
- 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.
- 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.
- Fill blind tart with sautéed shallots then goats cheese and top with asparagus. Season with extra salt, pepper and lemon zest.
- Bake for 5-10 minutes to allow the cheese to melt and caramelise.