2021-01-26 SS21 Eagle House3906

Inspiration

Asparagus and goats’ cheese tart with wild garlic

Asparagus and goats’ cheese tart with wild garlic

At our Bath café, The Provenist, the menu is always changing with the seasons. From our brunch menu, which has just had its spring refresh, to the tarts, soups and salads on our lunch menu that vary week by week and day by day depending on what ingredients are at their best from our partner farms that morning. This tart celebrates the British asparagus and wild garlic seasons, and is perfect for both picnics and garden lunches as it can be eaten hot or cold. We’ve found it’s plenty to feed six-eight with a salad on the side.

What you’ll need:

  • A ready rolled sheet of puff pastry
  • 8 free range eggs
  • 75ml whole milk
  • A handful of wild garlic (or 100g spinach and a clove of garlic)
  • 250g asparagus
  • 150g soft goats’ cheese
  • A small handful of basil, finely chopped
  • Salt and pepper
  • Olive oil
  • Baking beans
  • Greaseproof paper
  • A 30cm tart case with loose base

What to do

  1. Preheat your oven to 180°C. Place a layer of greaseproof paper over your tin and put the ready rolled sheet of pastry on top, gently pressing the pastry into the corners of the tin. Allow the pastry to go over the top of the case so you have a lip about an inch wide the whole way round.
  2. Lay another piece of greaseproof paper on top of the pastry and fill the case up with baking beans.
  3. Carefully put the tart case in the oven and bake for 10–15 minutes, until the case is beginning to colour.
  4. Take the tart case out of the oven, remove the baking beans and top piece of greaseproof paper, before returning the tart case to the oven and cooking for a further five minutes, just to make sure the base is cooked.
  5. While the case is cooking, make the filling. Snap off the woody stalks of the asparagus and discard. Chop the rest into two-inch pieces and fry in a little oil on a medium heat for about five minutes.
  6. Rinse the wild garlic well then roughly chop.
  7. Once the case is cooked, start layering up your filling with the asparagus, wild garlic, goats’ cheese and basil.
  8. Crack your eggs into a measuring jug then and add in your milk. Season with salt and pepper and give it all a good whisk. Pour this over the tart filling.
  9. Place your tart in the centre of your oven for about 40–45 minutes. You’ll know it’s done because it should be golden brown and firm to touch. Allow it to cool slightly before slicing up and serving.
  10.  This is delicious warm or cold, whether you eat it straight from the oven, or take it on a picnic.

Just a note to say

Take care when foraging for wild garlic: make sure it isn’t near a road or directly next to a path. If you can’t find wild garlic, you can easily swap it out for spinach and a clove of garlic – just sauté these after you’ve cooked the asparagus before you add them to the tart.

Planning a trip to Bath? Be sure to pop by The Provenist for delicious and nutritious dishes to take away or to enjoy on our terrace.