Asparagus & Goat's Cheese Tart - Mat Follas Foraging and Mure Liqueurs
Recipe by Mat Follas for The happy egg co.
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Cooking tools:
- Tart pan
- Rolling pin
- Pastry brush
- Kitchen scale
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Measuring spoon
- Measuring cup
- Plastic wrap
Ingredients
- 200g Plain flour
- 100g Salted butter, kept cold in the fridge
- Cold water, as needed
- 2 happy egg Yolks (keep the whites for glazing the pastry)
- 6 Asparagus spears
- 100g Mild Goat's cheese
- 150ml Milk
- 150ml Double cream
- 2 happy eggs
- 2 happy egg yolks
- Pinch of salt
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