Puff Pastry Goat Cheese and Asparagus Tart
A delightful bite of buttery, flaky pastry and creamy goat cheese makes the effort worthwhile in this classic savoury tart recipe.
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Cooking tools:
- Pastry cutter
- Mixing bowl
- Whisk
- Plastic wrap
- Rolling pin
- Oven
- Baking sheet
- Parchment paper
- Fork
- Pot
- Colander
- Bowl of ice water
- Paper towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Microplane
- Sifter
Ingredients
- 2 lb (1 Kg) STIRLING - Churn 84 butter, unsalted sheet
- 1/3 cup (75 mL) STIRLING - Churn 84 butter unsalted, cold and cut into chunks
- 6 cups (1.5 L) all purpose flour
- 1 1/2 cups (375 mL) cake-and-pastry flour, non-self-rising
- 2 tsp (10 mL) salt
- 2 1/4 cups (550 mL) water, ice cold
- 2 lb (1 Kg) HEWITT'S - goat cheese log
- 3 lb (1.5 Kg) asparagus spears, trimmed
- 2 tbsp (30 mL) lemon zest
- 2 tbsp (30 mL) salt
- 2 tsp (10 mL) pepper
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