Description
Tarts don’t have to be scary or difficult. This one is very easy to put together and the results are worth it – delicious.
Ingredients
Herb Oil
¼ C (60 ml) olive oil
10 g basil
1 clove garlic, finely chopped
¼ tsp (1.25 ml) salt
Herb Pastry
130 g flour
100 g butter
100 g cheddar, grated
2 Tbsp (30 ml) basil pesto
Filling
100 g asparagus, cut in half lengthways
100 g peas
100 g chevin goat’s cheese
1½ C (375 ml) cream
2 eggs
salt and freshly ground black pepper
Instructions
Herb Oil
Make the oil the day before serving the tart. Roughly chop the basil and place it in a pestle and mortar with the garlic and salt. Grind for 1 minute. Pour the oil over the basil mixture, mix well to form a loose oil. Add a little more salt if necessary and pour into an airtight container and refrigerate for 24 hours to infuse.
Pastry
Heat the oven to 180 ºC.
Place all of the ingredients in a food processor and pulse until everything comes together to form a ball. Press the pastry into a loose-bottomed tart tin and refrigerate until needed.
For the filling, mix together the asparagus and peas and fill the tarts shell and dot with the pieces of Chevin goats cheese. Mix the cream and eggs together and season with salt and pepper. Pour the cream mixture into the filled tart shell and cook for 40-50 minutes or until the cream mixture has set. Remove from the oven and allow to cool slightly.
To Serve
Remove the cooled tart from the tart tin. Drizzle with herb oil and serve.
