Bake for 20-25 or until the centre is set. Ingredients 1 pound fresh asparagus, trimmed 1 sheet frozen puff pastry, thawed 2 cups shredded fontina cheese 1 teaspoon grated lemon zest 2 tablespoons. Switch to a whisk and beat in the crme frache until smooth. Arrange the asparagus on top and gently press it into the mix.ĥ. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Spoon the tart filling into the centre of the tart and using the back of the spoon spread the mixture out evenly. 250g Co-op British asparagus, trimmed and sliced lengthways 200g Co-op British bacon lardons 100g light cream cheese 25g Co-op Irresistible Somerset vintage. Brush each sheet of filo pastry with the melted butter and place the filo pastry sheets in the tin, one by one, in different angles so that each corner of the sheet isn’t overlapping on the rim and gently scrunch the pastry to form a pretty rim. Grease a 23cm, spring tart tin with the melted butter. Then fold in the cooked leeks, and spinach.Ĥ. 3 sheets shortcrust pastry 10 g butter 150 g asparagus finely chopped 2 garlic cloves crushed 1 tbs fresh thyme chopped 150 g goats cheese 2 eggs lightly. Season with sea salt and freshly ground black pepper and whisk again. In a large mixing bowl, whisk the eggs and then pour in the cream and grated cheddar cheese. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Then remove from the heat and allow to cool a little.ģ. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. Next stir in the spinach, cook for another minute to wilt the spinach. Cover and cook for 3 minutes, then remove the lid and stir in the smoked bacon lardons and cook for a further 3 minutes. Place a saucepan over a low heat and add the olive oil, then stir in the sliced leeks and garlic.
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