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Ingredient
Asparagus, Swiss Chard and Goats’ Cheese Tart
Introduce
Chef :
Santy CoyAsparagus, Swiss Chard and Goats’ Cheese Tart
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Ingredient
Food ration :
Serves 6 servingsCooking time :
1 hour
115 g
cold butter
85 g
plain flour
85 g
malted granary flour
1 tsp
linseed
1 tsp
poppy seeds
1 tsp
pumpkin seeds
20 ml
/ 4 tsp cold water
Pinch
salt
1 tsp
finely chopped chives
1/2 tsp
fresh thyme leaves
150 g
Swiss Chard
200 ml
double cream
200 ml
creme fraiche
Cooking instructions
* Step 1
For the pastry:
* Step 2
Tip the mixture onto a lightly floured surface and bring it together with the hands to form a smooth ball, working as lightly as possible. Let it rest in the fridge for 1 hour.
* Step 3
On a lightly floured board, roll out the pastry into a circle of approximately 36 cm diameter and to a thickness of 5 mm.
* Step 4
Line the flan ring with the pastry, leaving the pastry standing at least
1cm above the top of the tin, allow for shrinkage when it cooks..chill for at least 20 minutes before baking.
* Step 5
Preheat the oven 200ºC.
* Step 6
Line the flan ring with baking parchment of foil and fill it with ceramic baking beans. Bake for 15 minutes the minutes then remove the beans and bake for further 5 - 10 minutes to crisp up the base.
* Step 7
For the filling:
* Step 8
Cook the tips lightly in boiling salted water, the remove and cook the stems, which will take a little longer. Chill in cold water when cooked, drain and keep on one side.
* Step 9
Wash the Swiss chard. Remove the coarse stems. Blanch the leaves in boiling salted water for just a few seconds or longer if the leaves are large and coarse. Drain well.
* Step 10
Chop the shallots very finely and place them in the base of the tart. Lay the asparagus and chard on top. Sprinkle with half of the parmesan.
* Step 11
Slice the goats’ cheese log into 9 rounds and arrange them on the top of the asparagus and chard.
* Step 12
Whisk together the cream, creme fraiche and eggs. Season with a pinch of salt and nutmeg and a few twists of black pepper and pour over the tart.
* Step 13
Finish with the remaining parmesan and sprinkle with pine nuts and dust with paprika.,
* Step 14
Bake at 190ºC for 30 minutes or until the filling is set and the top is golden in colour.
* Step 15
Serve warm.
* Step 16
Note: if there is a photo you can click to enlarge it
Tag
Swiss chard
/ 9 inch metal flan ring or fluted loose bottomed flat tin and ceramic baking beans
cold butter
plain flour
malted granary flour
linseed
poppy seeds
pumpkin seeds
large egg yolk
/ 4 tsp cold water
Salt
finely chopped chives
fresh thyme leaves
spears of asparagus / 500 g
Swiss chard
large shallots
/ 1/2 cup parmesan cheese
goat cheese log with a bloomy rind
Double cream
crème fraîche
large eggs
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