Goat’s Cheese, Asparagus & Tarragon Tarts

Method

1. Place two baking trays into the oven, then preheat oven to 200ºC (180ºC fan-forced).
2. Lightly grease six 10cm x 3cm individual tart tins, then line the bases with baking paper.
3. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour and roll it out to a thickness of approximately 3mm.
4. Using a 16cm plate as a template, cut six 16cm pastry circles. Line the prepared tart tins with the pastry, then cover with plastic wrap and place into the fridge to chill for 30 minutes.
5. Once chilled, evenly divide the finely chopped asparagus and hard goat’s cheese between the tart tins.
6. In a small bowl, beat the eggs with the goat’s curd, salt flakes, and pepper until well combined, then pour the mixture evenly over the tart fillings. Sprinkle tarragon over the top, then finish each tart with the reserved asparagus tips.
7. Carefully place the filled tart tins onto the preheated oven trays and bake for 10 minutes.
8. After 10 minutes, reduce the oven temperature to 160ºC (140ºC fan-forced) and bake for a further 20-25 minutes, or until the filling is golden and puffed and the pastry is cooked.
9. Once cooked, remove the tarts from the oven and place on a wire rack to cool.

Serving instructions

Serve warm or at room temperature.

*We used Barossa Valley Cheese Co. La Dame goat’s cheese for this recipe, but if you can’t find it, opt for a French hard goat’s cheese or Parmigiano Reggiano.
**We used goat’s curd for this recipe, but a chèvre style also works well.

TIP: You can serve these delicious tarts as an entrée with a side salad, but if you’d like to make mini tarts for canapes, use 6cm tart tins to make 12.