INGREDIENTS
Sour cream pastry
200 g unsalted butter, chilled, 1 cm cubes
250 g plain flour
125 ml sour cream
Asparagus and pea filling
1 tbsp olive oil
1 shallot, finely sliced
2 garlic cloves, crushed
2 bunches asparagus, sliced 5 mm thick
100 g peas, frozen or fresh
½ bunch chives, finely sliced
Salt, to taste
Pepper, to taste
100 g goat’s cheese, crumbled
Tart filling
3 eggs
125 ml milk
125 ml cream
50 g parmesan, finely grated
Salt, to taste
Pepper, to taste
8 extra sticks asparagus, to decorate
METHOD
Sour cream pastry
- Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs.
- Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball.
- Remove from the food processor and bring the mixture together using your hands on a floured benchtop. Shape into a rectangle to make it easier to roll out later.
- Wrap the dough in cling wrap and refrigerate for 20 minutes.
- Grease a 35 cm x 10 cm tart tin and dust with flour.
- Roll the chilled pastry into a 3 mm thick rectangle and line the tart tin, making sure to press in the edges. Refrigerate for 20 minutes. Trim the excess pastry from around the top edge with a small sharp knife.
Asparagus and pea filling
- In a frying pan on medium heat, induction setting 6, heat the olive oil. Add the shallot and garlic and cook until soft and translucent, approximately 5-7 minutes.
- Add the sliced asparagus and peas and heat until just starting to cook, approximately 1 minute.
- Remove from the heat, add the chives and season with salt and pepper. Set aside to cool.
- Mix the goat’s cheese gently into the asparagus and pea filling.
Tart
- Preheat the oven on Bottom Heat at 170°C, with a baking tray on shelf position 1.
- In a jug, mix the eggs, milk, cream and parmesan until combined and season to taste.
- Fill the tart shell with the asparagus and pea filling, spreading evenly over the base.
- Pour the egg mixture evenly over the tart filling and decorate with the additional sticks of asparagus.
- Place the tart tin on the preheated baking tray and bake for 20 minutes on Bottom Heat.
- Change the oven function to Intensive Bake at 130°C and bake for a further 30 minutes.
- Remove the tart from the oven and cool in the tin before slicing and serving warm, or at room temperature.
Hints and tips
- This recipe can be cooked using a 20 cm round tin without adjusting the method.
- Quiche or tart, this is a delicious recipe.
APPLIANCE / FUNCTION
Miele
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