Asparagus Tart with Whipped Goat’s Cheese
Recipe by Macknade, Faversham
www.macknade.com
macknade
From the team at Macknade Food Hall in
Faversham, this simple tart recipe is perfect for lunch
or supper and showcases the finest Kentish
ingredients. Seasonal asparagus, which Macknade
sources from Sevenscore near Ramsgate, is the star
of the show here and heralds the start of spring.
Local cheeses from the Cheesemakers of Canterbury
and Ellie’s Dairy add creamy richness to the dish,
topped with a savoury sprinkle of pistachio dukkah
from another one of Faversham’s finest food
producers, Wasted Kitchen. Method:
Ingredients:
• 1 pack ready made puff pastry (thawed)
• 24 Kentish asparagus spears
• 50g Kelly’s goat cheese
• 1 Ellie’s Dairy goat button
• 100g cream cheese
• 20g pistachio dukkah
• 1 pack pea shoots
• 1 free-range egg
• Extra virgin olive oil
• Apple cider vinegar
• Maldon salt
• Freshly ground black pepper 4. Place five spears of asparagus on each piece of
pastry, then egg wash the border.
1. Preheat oven to 180C.
2. Prepare the asparagus by cutting to an even length,
around 12-14cm. Place in a bowl, toss with olive oil
and season generously.
3. Roll the puff pastry and cut into 15 x 10cm pieces.
Place on a baking tray lined with parchment. Prick
the pastry with a fork, leaving a 1cm border.
5. Using a fine grater, top each tart with some of the
Kelly’s goats cheese.
6. Cook in a hot oven for approximately 15 minutes,
until golden brown.
8. Shave the remaining asparagus with a vegetable
peeler, mix with the pea shoots and dress lightly with
olive oil and cider vinegar.
9. Once cooked, top the tart with a spoon of the
whipped goat’s cheese, sprinkle with the pistachio
dukkah and serve with the asparagus and pea shoot
salad.
All ingredients are available to purchase from
Macknade, which is now operating a home delivery
service across several locations in East Kent. Their
flagship Faversham Food Hall remains open every
day, where they are implementing strict social
distancing measures to ensure the safety and wellbeing
of customers and staff alike. Call and Collect is also
available with a minimum spend of £30.
7. Meanwhile, place the goat’s button and the cream
cheese into a food mixer with 15ml of olive oil.
Season with salt and pepper and use the whisk
attachment to whip until light and fluffy.
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