Asparagus, Pea & Goat's Cheese Tart

Ingredients 

Sour Cream Pastry 

• 200g unsalted butter, chilled and diced  
• 250g plain flour  
• 125ml sour cream  

Filling 

• 1 tbsp olive oil  
• 1 shallot, finely sliced  
• 2 garlic cloves, crushed  
• 2 bunches asparagus, sliced (reserve 8 whole spears for the top)  
• 100g peas (fresh or frozen)  
• ½ bunch chives, finely sliced  
• 100g goat's cheese, crumbled  
• Salt and freshly ground black pepper  

Custard 

• 3 eggs  
• 125ml milk  
• 125ml cream  
• 50g finely grated parmesan  
• Salt and freshly ground black pepper  

Method 

• Pulse the butter and flour in a food processor until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse until the dough just comes together. Shape into a rectangle, wrap and refrigerate for 20 minutes.  
• Roll the pastry to approximately 3mm thick and line a greased 35 x 10cm tart tin. Refrigerate for a further 20 minutes, then trim the edges.  
• Heat the olive oil in a frying pan over medium heat. Cook the shallot and garlic until softened, then add the sliced asparagus and peas and cook for 1 minute. Remove from the heat, stir through the chives, season well and allow to cool. Fold through the goat's cheese.  
• Preheat the oven to 170°C. Whisk together the eggs, milk, cream and parmesan, then season with salt and pepper.  
• Spoon the asparagus mixture evenly into the tart shell. Pour over the custard mixture and arrange the reserved asparagus spears on top.  
• Bake for 20 minutes, then reduce the oven to 130°C and continue baking for 30 minutes, or until the filling is just set and golden.  
• Allow the tart to cool slightly before slicing. Serve warm or at room temperature with a crisp green salad.  

Serves 4