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Recipe: »Asparagus, Spinach, Chorizo & Goats Cheese Tart«
A food feature with a feasting table, how to design and make it, and delicious recipes by Catherina Frawley are available in sisterMAG. Here you can download the following recipe from the feature for free: »Asparagus, Spinach, Chorizo & Goats Cheese Tart«.
- Recipes & Photos: Catherine Frawley
Recipe: »Asparagus, Spinach, Chorizo & Goats Cheese Tart«
SERVES 6
HANDS ON TIME 30 MINS
COOK TIME 35 MINS
Ingredients:
- 500G block short crust pastry
- 200G green asparagus, woody ends discarded
- 75G baby spinach
- 60G chorizo, diced
- 4 medium eggs
- 150ML double cream
- 150ML skimmed milk
- 1/4 white onion, finely chopped
- 60G goats cheese, thinly sliced
- Salt & pepper to taste
- Butter to grease the tin
Method:
- Pre heat the oven to 220°C / 200°C fan. Grease a loose bottomed tart tin and place onto a baking sheet (just in case it leaks).
- On a floured surface, roll out the pastry to 7mm thick, roll the pastry over the tin and press into the tin, trim the excess pastry. With a fork, prick the base of the pastry then cover loosely with tin foil. Fill with baking beans or uncooked rice and blind bake for 10 minutes. Remove the foil and beans/rice and bake for another 10 mins.
- Meanwhile, blanch the asparagus for 1 minute, drain and add the spinach to the asparagus to wilt in the remaining heat. Refresh under cold water.
- Cook the chorizo in a frying pan for 3-4 minutes or until the juices release, set aside.
- In a large bowl add the eggs, cream and milk whisk together then add the onions and salt and pepper.
- Once the pastry is part baked scatter over the spinach, arrange the asparagus, spoon in the chorizo and then pour in the egg, cream and milk mixture. Add the goats cheese slices and season.
- Bake for 35 minutes or until golden. Allow to cool slightly before removing from the tin, slice and serve.
Ingredients: