Asparagus and Goat Cheese Tart Art – Raglan Road – Disney Springs
Simple, fresh and loaded with spring flavors, Asparagus and Goat Cheese Tart is the perfect way to start a meal. Asparagus and goat’s cheese tart with garden peas, leeks, and lemon oil-dressed arugula.
Preheat the oven to 350 degrees.
Prepare the shortcrust pastry by sifting the flour into a bowl and adding the butter and salt. Use your fingertips to combine the ingredients until the mix resembles breadcrumbs.
Add in the egg and use a knife to mix. The pastry should come together into a ball.
Roll out the pastry and cut to fit your tart dish or dishes.
Blind bake in the oven for 12 minutes.
In a medium sized pan, add the butter, let it melt and then add the chopped leeks. Saute for 5 minutes on a medium heat, then add the cream and seasoning and cook for a further 2 to 3 minutes to reduce the cream.
In the meantime, place a large pot of hot water to boil with salt.
Prepare a bowl of ice cold water on the side.
When boiling, place carefully the asparagus in the water and simmer for 2 to 4 minutes depending on the size of the asparagus.
Remove from the water with a spider or in a colander and place in the ice cold water. This will stop the cooking of the asparagus, keeping them green and crunchy.
Fill the blind tart with the creamed leek, then place the asparagus spears on top, add the goat cheese on top of them.
Place the tarts in the oven for 10 to 15 minutes to allow the cheese enough time to melt and caramelize.
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