Asparagus & Goats Cheese Tart

I cooked this beautiful spring tart this weekend at the Royal A&P Show in Hamilton.  Nourish had a fabulous stand in the Feast Waikato area bringing together some of our wonderful local businesses.  We had everything from bread, and fresh asparagus to beautiful cheese, Nashi juice, Honey from Sweetree, gorgeous flowers from Bespoke, The Green House Range and some eco friendly goodies from Friendly Pak.

We ran out of recipes so here it is.

Pastry
2 cups flour
200g cold butter, chopped
1/2-3/4 cup sour cream
Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add 1/2 cup of sour cream slowly, more if it is not coming together. You want it to form a ball. Divide the pastry in half, cover in glad wrap and rest in the fridge for at least 1/2 an hour. If you don’t use all the pastry, simply freeze the leftovers for next time.

1 Bunched of asparagus, trimmed
Sour cream
3 eggs
¼ milk
Goats cheese or feta (I used Cilantros Chevre)
Salt & Pepper

Roll out your pastry and line it with a well greases tart tin.  Blind bake in a 180C oven for 10-15 minutes.  Meanwhile in a bowl whisk together the eggs, milk, left over sour cream from the pastry and salt & pepper.  Remove the par baked case from the oven and layer the bottom with your asparagus.  Crumble the goats cheese over and then pour in the egg mix.

Return to the oven and bake for 15 minutes or until the add mix is just firm to the touch.