asparagus and cheese tarts

jars

It’s Monday night, blackened quiet, a few hours away from the pale dawn of Tuesday. I’m sitting on the couch, right hand nursing a glass of wine as my left taps on plastic keys.

The wine seemed like a good idea three hours ago because… well, I like wine. But as sleep envelops my senses, I’m starting to regret the decision. This blog has been long-neglected since I returned from Europe, buried under work and fatigue. So, as I’ve found a quiet evening, I’m determined to pump out a post before my brain retires. Hear that, red wine? Good.

asparagus

buttercheese

A few nights ago, Aaron and I picnicked at King’s Park with two of our very best friends. As night slowly swallowed the blush of day, we spread blankets upon dewy grass and ate smooth cultured butter upon chewy sourdough.

Glasses were clinked and stories were swapped beneath plaid woollen blankets. Our feet grew cold and our hearts warmed as we feasted on fresh mango, olive and zucchini salad, beef meatballs with nectarine chutney, soft cheese, asparagus tarts and cured salami.

Oh, it was good.

mix

By late evening, we were laughing into empty plates as brown ducks battled over the leftovers. My half-eaten asparagus tarts (the product of a glut of new-season asparagus at the market) were swiftly packed away from prying beaks and feet.

By 10:00pm, the canopy of cloud started weeping on the darkened landscape. We shuffled towards the car, lugging baskets, lanterns and blankets, packing them away before officially calling the night’s end.

pans

These asparagus and cheese tarts are still a bit of work in progress. The first taste-testers proclaimed them to be a ‘cross between sweet and savoury’ due to the creamy mascarpone and lemon zest.

Despite liking the original tarts, I’ve amped up the flavour in the recipe below with extra cheese and peppery Dijon mustard. The finished product is a shallow, pale-golden savoury tart with streaks of crunchy asparagus, fragrant lemon zest, salty cheese and soft egg custard. The crisp cheese pastry adds both flavour and transportability. Chipotle sauce is optional (unless you’re, me, of course).

thyme

side

These little tarts are begging to be brought to your next barbecue or family gathering. Their cheesy asparagus flavour is perfect for what’s left of the Australian Spring asparagus season*.

Get amongst it.

*Northern Hemisphere friends, don’t let winter stop you. Thin batons of raw zucchini, halved cherry tomatoes or bits of finely diced broccoli would be a perfect substitute for asparagus during the off-season.

presented

Asparagus and Cheese Tarts

Makes eight 12cm diameter x 2cm height tarts

Pastry:

  • 100g plain flour
  • 40g wholemeal spelt flour (or just add another 40g plain flour)
  • 85g butter
  • 85g cheese (mixture of cheddar and Parmesan)

Filling:

  • 6 free-range eggs
  • 100g cheese (cheddar and/or Parmesan)
  • 2 tsp fresh thyme leaves
  • 2 tsp freshly grated lemon rind
  • 1 tbsp finely chopped basil leaves
  • 1/4 cup whole milk
  • 2 tbsp mascarpone cheese
  • 2 bunches (400g) fresh asparagus spears, trimmed and halved (do NOT use canned asparagus. Substitute raw zucchini batons or halved cherry tomatoes if desired)
  • 1 tsp Dijon mustard
  • 50g blue cheese, crumbled (such as Roquefort or Stilton, optional)

For the pastry: Butter eight loose-bottomed tart tins, place onto a sturdy oven tray and set aside in a cool place (put them in the refrigerator if your apartment or house is hot). Put the flour into a large mixing bowl. Add the butter to the flour and rub it in with your fingertips until the mixture resembles breadcrumbs. Add in the grated cheese and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 minutes whilst you prepare your filling.

pastry pastry2

When pastry is sufficiently chilled, roll it into a log and cut it into eight even portions.

pastrycutPress one portion into a rough circle and flatten using the ball of your hand. Carefully lay it into a buttered tart case. Press to fit with your fingers (don’t worry if the pastry seems very thin, it’s supposed to be like that). Line each case with baking paper and baking beads. Blind bake at 180 degrees C (360 degrees f) for 10 minutes or until light golden.

For the filling: whilst the cases are blind baking, combine eggs, herbs, cheese, lemon zest, salt and pepper, Dijon mustard and mascarpone into a large bowl. Whisk together well.

Wash, trim and halve your asparagus spears. After removing the tart cases from oven, gently distribute the egg mix between the cases, then top with sliced asparagus, salt and pepper. Dot with crumbled blue cheese (optional).

baked

Bake uncovered for 15 minutes or until egg mix is set (do not allow to brown). Enjoy warm or cold with chutney, bread and/or some dressed rocket leaves.

aerial

 

Advertisements

cacao overnight oats + australian sun

cugood

It’s been just over a week since Aaron and I returned to the city of endless sunshine and eucalyptus trees. Despite initial apprehension, the Australian weather has been treating us kindly, with temperatures largely under 30 degrees C (86 degrees f).

Despite this fact, I’ve been struggling with the brightness and heat after four months of increasingly grey skies and chilly mornings. On the day that Aaron and I left London, we wore woollen hats and kicked autumn leaves whilst drinking hot mulled wine from paper cups.

pour

Today I’m dressed in a t-shirt and shorts, with bare feet and a scraggly ponytail. A glass of iced water sits on the coffee table in a dripping pool of condensation.

But it’s not all bad. Despite initial fatigue, jetlag and lack of internet (we are still awaiting a home broadband connection) we’ve spent many hours catching up on lost time with beautiful family and friends (and their adorable new puppies, eep! Say hi to Mooch below). I’ve rediscovered my balcony garden, planting rainbow chard, dark Tuscan kale and a glut of organic tomato seedlings.

sleeping paw

Cooler afternoons have been spent in our tiny, cramped but altogether beautiful kitchen kneading spelt pizza dough and making fragrant tomato passata. I’ve pounded basil for pesto and picked mulberries from a nearby churchyard (with permission, of course) for baked goods and fresh chia jam.

It’s been idyllic, really. All the things I’ve missed wrapped into a warm, fuzzy ball of eight days. I’d be happy for it to last forever but (understandably) four months of travelling has made a significant dent in our bank account. Cue our return to full-time work (with 6:00 am wake-ups, a million emails and 20 minute lunch breaks for me) next week. Sigh.

bowl mix

In preparation for our return to routine, I’ve been dabbling in healthy pre-prepared breakfasts, lunches and snacks over the past week. Transportable, nutritious deliciousness that can be shoved into an airtight container and snatched from the fridge as we rush out the door. First on the list were a million things in jars ranging from creamy nut butters to pesto, chia pudding and sauerkraut (from this recipe by my friend Graz) followed by healthy fruit slices and wrapped nut-and-seed bars.

In terms of breakfasts, I’m a big fan of homemade granola (I’m a sucker for this Christmas-y recipe from lovely Kate) but after reading this recipe from my beautiful dietitian friend Heidi, well… I had to make a batch. Before heading to bed last night, I folded the ingredients together, popped the bowl in the refrigerator and (as always) went to sleep with happy thoughts of breakfast.

cover

This morning, I awoke to a bowl of creamy, chocolatey overnight oats. Aaron and I topped our servings with tart raspberries, strawberries, toasted sunflower seeds, crunchy dried mulberries and plenty of sliced banana (Aaron doused his in extra milk because, well, that’s what he does) before happily tucking in. We’ve now decided to make one double batch per week (to be scooped into bowls or packed into transportable boxes) for health, deliciousness and convenience. It’s the perfect transportable breakfast for an active day.

bowlyelo

Now, in terms of the recipe – I’m not going to include it here as I don’t want to deprive you of a visit to Heidi’s beautiful blog, Apples Under My Bed. It’s one of my personal favourites, both for wholefood recipes and heartfelt, honest stories (the hashtag #wishwewereneighbours perfectly applies).

Heidi states in her recipe that the maca powder is an optional extra, however I was happy to include a large spoonful towards both mood and hormone regulation (post travel and cessation of, uh, certain medication). I’m still debating whether the investment is worth it, so if any of you have experienced any personal benefits (or detriments) from consuming maca, I’d appreciate your advice.

wood

As I finish this post, it’s just past six in the evening. The soft remants of daylight are slowly melting into an inky, cloud-streaked dusk. Aaron is sketching next to me, tiny templates of figures for a commissioned project. Light falls upon his face and as always, my heart melts.

We’ll soon be eating garlicky greens with smashed avocado, poached eggs, goats cheese and this seeded sourdough from Wild Bakery for dinner. I relish the simple things in life. Like oats for breakfast and home grown vegetables.

And the wet noses of puppies. Yep, I just went full circle.

nose

With The Grains

Whole Grains and Wanderings

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide

Chompchomp

Perth Food Blog | Restaurant Reviews | Food & Travel Blog | Gluten Free

The Veggy Side Of Me

Deliciousy Green...