• 1tbs chervil, chopped
  • 1tbs Freshzest Parsley - Continental, chopped
  • 1/4C (60g) creme fraiche
  • 3 egg yolks
  • 1/2C (60g) gruyere cheese, grated
  • 30g unsalted butter
  • 6 spring onions, thinly sliced, plus extra shredded to serve
  • 375g block frozen puff pastry, thawed
  • 1 bunch asparagus, woody ends trimmed
  • 1 zucchini
  • 1 punnet Freshzest Micro Chervil, or other Freshzest micro herb

Cheese & herb free-form tart.

Source:

Serving Size: 4

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Combine chervil, parsley, creme fraiche, 2 yolks and 1/4 cup (30g) cheese in a bowl. Season. Melt butter in a small pan over medium-high heat. Cook spring onion for 1-2 minutes until softened, cool slightly, then add to cheese mixture. Set aside.
  3. On a lightly floured surface, roll out the pastry to a 35cm x 40cm rectangle. Place pastry on the lined tray and prick several times with a fork. Place another sheet of baking paper on top, weigh down with a second baking tray and bake for 25 minutes or until golden. Remove top tray and paper and bake for a further 5 minutes until crisp and dry. Cool slightly.
  4. Meanwhile, thinly slice asparagus and zucchini lengthways (a mandoline is ideal). Blanch in boiling water for 10 seconds, then drain and refresh in iced water.
  5. Spread half the cheese mixture over pastry, leaving a 1cm border, then scatter with asparagus and zucchini. Dollop remaining cheese mixture on top, then scatter over remaining 1/4 cup (30g) cheese. Lightly beat remaining yolk, then use it to brush pastry border. Bake for 10 minutes or until cheese has melted.
  6. Garnish with shredded spring onion and micro salad leaves, to serve
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