Wednesday, August 19, 2009

These are amazing

Have you ever tried a new food, and you end up thinking about it all the time? You want to make it all the time? You can't get enough of it? You tell everyone you know all about how yummy this food is.

Well, this happened to me recently.

I had a catch up lunch recently with the lovely Raenette and some friends who we used to work with many years ago. Raenette kindly offered to make lunch for us, which I was rather excited about - she always cooks such yummy food. This day was no exception.

She made these amazing Goat's Cheese and Asparagus Tarts. I could not stop eating them, they were so delicious.

Raenette has kindly shared the recipe with me, and even allowed me to post it here. I have been making them every opportunity I get to entertain. They are yummy hot or cold, but really best right out of the oven. Nice and easy party finger food, and I can imagine talking them along to picnic's when the weather improves in Melbourne.

These tarts are really some thing special, and I hope you enjoy them (even half) as much as me

Goat’s Cheese & Asparagus Tarts

Makes 24. Preparation 20 mins. Cooking 20 mins. This recipe can be made a day ahead; reheat in a moderate oven for about 5 minutes before serving.

3 sheets ready-rolled shortcrust pastry
10g butter
150g asparagus, chopped finely
2 cloves garlic, crushed
1 tbsp chopped fresh thyme leaves
150g goat’s cheese (hard or soft)
2 eggs, beaten lightly
2/3 cup (160ml) cream
Salt & freshly ground pepper

1. Preheat oven to moderately hot (200C/180F fan-forced). Grease 24 holes of patty pan trays (2 tbsp, 40ml capacity).

2. Cut 24 rounds from pastry with a 7cm cutter. Place rounds into patty pan holes.

3. Heat the butter in a small frying pan. Add the asparagus, garlic and 2 teaspoons of the chopped thyme; cook, stirring occasionally, for about 5 minutes or until the asparagus is soft. Allow to cool down for a few minutes.

4. Combine eggs and cream, season with salt and pepper, then stir in the chopped/crumbled goat's cheese and asparagus mixture. Combine well. Divide among the pastry cases.

5. Sprinkle the tops with the remaining thyme leaves.

6. Bake, uncovered, in a moderately hot oven for about 15 minutes or until browned lightly.

Suitable to freeze. Not suitable to microwave.


  1. They do look good. Thanks for the recipe, I love anything with pastry.