Asparagus Tart

Springtime Asparagus & Goat Cheese Tart

For the Crust

• 1 1/2 cups whole wheat flour
• 4 oz unslated butter cold and cut into 1/2” cubes
• 1 egg + 1 yolk (whisked together)
• Zest of one lemon

Combine both flours, unsalted butter and lemon zest in a mixer. Using the paddle attachment mix until the butter is cut into pieces about the size of small peas. All at once add the Leno zest, egg and egg yolks. Mix until just combined and you have a crumbly dough. Roll the dough out onto a floured surface to about a 14" circle.

For the filling

• 6oz goat cheese such as chèvre at room temp
• 8 sprigs of thyme stems removed
• 1 1/2 tsp lemon juice
• 1/2 lb thin asparagus tips washed and trimmed
• 1 spring onion thinly sliced

Bring the goat cheese to room temp and thoroughly mix with the thyme and lemon juice. Spread in the middle of the dough leaving about 1" rim. place your spring onions on the cheese then layer the asparagus on top. Sprinkle with a generous amount of black pepper. Fold in the edges of the tart and refrigerate for 10 mins until the crust firms up. Bake at 400F for about 20 mins or until done.