I thought I’d try something a little different on the blog this week, and share with you a rather tasty little recipe I whipped up over the Easter weekend.
Now, several years ago I was a rather intense cook, teaching myself quite a lot from cookbooks. Jamie Oliver and Nigella were particular favourites, although I also learnt (and continue to learn!) a huge amount from both Master The Art of French Cooking (Julia Childs) and the Larousse Gastronomique. I learned the basics of cooking, namely that almost every savoury recipe starts with olive oil, onion and garlic.
In recent years, and particularly since I’ve begun to work longer hours, I’ve slacked off in the cooking department and leant heavily on the repertoire of meals for I’d built up a relative degree of expertise. I still muck up, actually quite often, but it’s usually a result of being lazy or rushing, due to my famed appetite.
To cut a long story short, both Mr H and I were a little bit bored of our usual fare, and so the idea of an asparagus tart popped into my mind whilst we absent-mindedly wandered around Sainsbury’s. It’s been a long time since I indulged my penchant for goat’s cheese, and what is the Easter Bank Holiday weekend if not a perfect opportunity to indulge?
You Will Need:
- 6 eggs
- 100ml cream (although any milk will do, we just happened to have some that needed using up)
- 1 bunch of baby asparagus
- 3 spring onions
- 100g soft goat’s cheese
- 6 sheets of filo pastry
- salt and pepper to taste
What To Do:
- Pre-heat your oven to 180 degrees.
- Grease a flan tray (preferably with a removable base). Lay your sheets of pastry one at a time, spiralling out so that there are no gaps. I sprayed each layer with Fry-Light, but that’s optional. Set to one side.
- Finely slice the spring onions and put to one side.
- Crack the eggs into a medium sized bowl. Add the cream (or milk) and whisk.
- Add the spring onions and salt and pepper to taste.
- Pour the mixture carefully into your prepared dish.
- Gently dot the goat’s cheese around the egg mixture in generous blobs.
- Arrange the asparagus on top in any pattern of your choosing. Due to inherent sloppiness, my asparagus was too long and so I didn’t get the perfect wheel effect – was I bothered? Not in the least.
- Scrunch any excess filo around the sides.
- Bake for 25 – 30 minutes or until golden brown. Leave to cool for a couple of minutes before serving.
This is perfect with a nice vinegary salad – lots of onion to cut through the richness of the egg and cream! In the summer months, a nice cold glass of white wine wouldn’t go amiss either. Obviously.
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