Asparagus and Goat's Curd Tart

telegraph.co.uk

Sally Whittaker

subheading: For the pastry:

180g plain flour and 70g light spelt flour (or 250g plain flour if that’s all you have), plus extra for dusting

1 tbsp buckwheat groats

½ tsp fine sea salt

125g cold unsalted butter, cubed

1 egg yolk

1 tbsp sour cream

1 to 3 tbsp iced water

subheading: For the filling:

400g asparagus spears, trimmed

½ tbsp olive oil

320g goat’s curd (or 200g ricotta mixed with 120g soft, creamy goat’s cheese)

grated zest of 1 unwaxed lemon and a squeeze of lemon juice

½ tsp pink peppercorns, ground

1 tbsp pesto

subheading: To garnish:

2 tbsp pickled red onion (optional)

1 tbsp chervil

1 tbsp tarragon

borage flowers

Directions at telegraph.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer