The recipe makes one 34cm x 10cm tart, which gives you 16 cocktail portions

This is a delectable and versatile tart. The recipe makes one 34cm x 10cm tart, which gives you 16 cocktail portions as a passaround dish, accompanied by sauvignon blanc. For a lunch or dinner meal, cut into larger portions, and accompany with an Iceberg Lettuce Salad scattered with peas and cucumber slices.


2 eggs 75g goats cheese (chopped) (we use Chèvre de Belay)
175ml cream 100ml milk

Maldon sea salt and freshly ground black pepper
1 x 175g ball Moise Cersons Short Crust Pastry
8 asparagus (blanched)


  • Preheat oven to 200°C.
  • In a large bowl place eggs and whisk until fluffy.
  • Add cheese whisking to break it up.
  • Pour in cream and milk and mix together.
  • Stir in salt and pepper to taste. Set aside until ready to use.
  • Roll pastry into a large rectangle about 2mm-3mm in thickness.
  • Grease 34cm x 10cm rectangular loose bottomed tart mould and line with pastry, leaving the overhang intact. Keep any left over pastry to one side. Rest tart mould in refrigerator 20-30 minutes.
  • Line pastry with aluminium foil and half fill foil with baking rice (raw rice which you can reuse next time you are baking blind).
  • Place tart base in oven and bake 10-12 minutes. Remove from oven and trim pastry sides to sit flush with tart mould. If there are any holes or gaps in pastry patch up with leftover pastry.
  • Return to oven and cook until pastry is crisp but not entirely cooked. Cool.
  • Pour goats’ cheese mixture into tart case and cook 15-20 minutes until mixture is set and pale golden.
  • Trim asparagus tips on an angle to 4.5cm lengths, discard ends and cut each tip in half lengthwise.

To Serve:

  • Neaten tart by cutting off pastry at two short ends.
  • Cut tart in half lengthwise and cut each half into 4cm pieces to make 16 even-sized serves.
  • Top each serve with half an asparagus tip.
  • Serve warm seasoned with salt and pepper

Note: To reheat portions to serve warm place in oven at 125°C for 5 minutes. Top with asparagus tips and serve immediately.