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Asparagus and goat's curd bites
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious asparagus and goat's curd tarts perfect for entertaining with ease!
Ingredients:
  • 2 bunches asparagus, ends trimmed
  • 40g butter, chopped
  • 1 small leek, white part only, halved, thinly sliced
  • 30 x 4.5cm ready-baked tart shells
  • 20g parmesan
  • 150g goat's curd
  • 82.50 ml chervil sprigs
  • Extra virgin olive oil, for drizzling
Instructions:
  • 1. Preheat oven to 190°C. Boil asparagus in salted water for 3 minutes until tender. Drain, cool under cold water, trim, and chop. Cook leek in butter with salt for 10 minutes until soft. Stir in asparagus stems off heat.
  • 1. Line an oven tray with baking paper, then arrange the tart shells on the tray and sprinkle with Parmesan. Bake for 5 minutes until golden. 2. Fill each warm tart shell with a teaspoon of curd and a spoonful of leek mixture side by side. Season with a pinch of pepper, top with a halved asparagus tip and some chervil. 3. Finish by drizzling with a little oil before serving.

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