This lovely recipe was created by Nina Timm form My Easy Cooking. We can always look forward to tasty, easy recipes that do not disappoint. Here is some inspiration for the weekend. Try our new Fairview Traditional Chevin, now made with 100% goat milk. Other flavours in the range include Chevin Black Pepper with Parika and Chevin Garlic and Herbs.
For the tart crust
500 ml ground macadamia nuts (or almonds )
45 ml butter
½ t salt
½ t dry mustard
For the filling
250ml Greek yoghurt
500 g fresh asparagus or 250 g asparagus and 250 g frozen or fresh peas
5 ml coarsely ground pepper
30 ml chopped fresh basil
30 ml chopped fresh mint
15 ml chopped fresh parsley
15ml olive oil
First, make the crust: Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork. Place in the fridge to rest for at least 30 minutes. Preheat the oven to 180 C and bake the tart crust until lightly browned. Refrigerate.
Make the filling : Blanch 250g of asparagus until tender and plunge immediately into ice water to prevent them from losing color. Cut the asparagus into small pieces and add along with all the other filling ingredients in a mixing bowl. Spoon the filling into the tart crust and refrigerate.
Drizzle the other 250 g asparagus with olive oil, season with salt and pepper and cook on a griddle pan or in the oven until the asparagus are cooked with black char marks.
Serve the tart with roasted asparagus and fine herbs from the garden. If you are using peas, blanch the peas in boiling water for 3-4 minutes and plunge into ice cold water to prevent further cooking.
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