Spring Asparagus and Nettle Cheese Tart
This simple-to-make asparagus tart makes the most of the short English asparagus season, which lasts from May to June. Try as a yummy addition to a weekend picnic, or for a relaxed lunch in the garden. In this recipe we have used ready made filo pastry, which is very good, but if you prefer you can make your own batch of the delicate Greek crunchy stuff.
A little asparagus factoid for you - did you know that asparagus are the young shoots of a cultivated lily plant?
115g wedge Northumberland Nettle cheese, finely grated
2 large eggs, beaten
284ml carton single cream
salt and freshly milled black pepper
Ready to roll filo pastry
First of all, prepare the asparagus. Take each stalk in both hands and bend and snap off the woody end, then parboil or steam the asparagus for 3-4 minutes until half-cooked. Next, make the filling by beating the eggs together with the cream and half of the grated Nettle cheese, and a few twists of salt and pepper.
Rub a little olive oil onto a baking tray, then roll out the filo pastry onto the tray.
Lay the asparagus spears in opposite directions atop the pastry. Pour the eggy mixture over the spears, leaving a gap of an inch around the edge. Sprinkle the rest of the Nettle cheese over the tart.
Pop in the oven and bake for 20-25 mins at 180 degrees, until the centre feels firm and the top is golden and puffy. Enjoy!
If you like this recipe it would be great to hear some feedback! None of us here at the Northumberland Cheese Company are experts but we are all big cheese lovers. If you think it could be improved or would like to see your Northumberland Cheese recipe on the website please get in touch :)
Image courtesy of EatDrinkShopLove.