Asparagus Goat’s Cheese Tart - Carême Pastry

Ingredients

• 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
• 50g butter
• 2 leeks (white parts only), washed and finely sliced
• 1 garlic clove, crushed
• 2 eggs, lightly beaten
• 200g soft goat’s cheese
• ½ cup (125ml) cream
• ¼ cup finely grated parmesan
• ¼ cup chopped tarragon
• 300g asparagus, trimmed
• ¼ cup (60ml) extra virgin olive oil
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper.
• Preheat oven to 180°C fan-forced (200°C conventional).
• After 20 minutes, remove the tart tin from oven and check that the pastry is lightly golden around the edges before removing the weights and baking paper.
• Return the tart tin to the oven and cook for a further 10 minutes, or until golden brown on the base. Reduce oven temperature to 160°C fan-forced (180°C conventional).
• Once cooked, remove the tart from the oven and allow it to cool for 30 minutes before serving.
• Serving instructions
• To serve, scatter the cooked asparagus over the top of the tart.