Tuesday 20 March 2018

Asparagus and Goat's Cheese Tartlets

Asparagus and Goat's Cheese Tartlets

I hope you had a fantastic long weekend, it's has been hectic here over the weekend but I had to share with you this week a recipe that really is about using what's in season. These tartlets are served either warm or cold, and you can replace the asparagus with some homemade red onion marmalade (see tip), it gives a fantastic flavour variation. These tartlets are a perfect lunch or appetiser, and are perfect if you are entertaining at home for Communions or Confirmations, just serve with some lovely fresh salad leaves and drizzle with a little balsamic dressing.

I like to use Goats Cheese in this recipe, but with the choice of fantastic Irish Cheeses available, you could substitute Goats cheese with some Wexford Cheddar, Cashel Blue, or whatever works for you.

So enjoy the short week!


Asparagus & Goat's Cheese Tartlet

Serves 4

12 Spears of Asparagus, cut in half lengthways

400g bollies goat cheese, or similar

2 leeks, thinly sliced

20g butter

50ml cream

salt and freshly ground pepper


250 g flour

125 g butter

A pinch of salt

1 egg

Prepare the shortcrust pastry by sieving the flour into a bowl and adding the butter and salt. Use your fingertips to combine the ingredients until resembles breadcrumbs. Add in the egg and use a knife to mix, the pastry should come together into a ball in a bowl, add in the egg to or make readymade pastry . Blind bake in the oven for12 min.

Preheat the oven to 180°C/350F/Gas Mark 4.

Chop the leeks. In a medium sized pan, add the butter, let it melt and add the leeks. Sauté 5 minutes on a medium heat, then add the cream and seasoning, cook a further 2 – 3 mins to reduce the cream.

In the meantime, place a large pot of hot water to boil with salt. Prepare a bowl of ice cold water on the side. When boiling place carefully the asparagus in the water, and boil, simmer for 2 -4 minutes depending on the size of the asparagus. Remove from the water with a spider or in a colander and place in the ice cold water. This will stop the cooking of the asparagus keeping them green and crunchy.

Fill the blind tart with the creamed leek then place the asparagus spears on top, add the goat cheese.

Place the tartlet in the oven for 10 – 15 min to allow the cheese to melt and caramelize.

Serve with fresh salad leaves.

Wexford People

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