Rustic tart with asparagus and fresh goat cheese

Rustic tart with asparagus and fresh goat cheese

My seasonal treat is green asparagus. They are so easy to cook and always good. I could eat pasta with salmon and asparagus. In quiche or salad, it is also a treat.

My only regret is that the season is really too short.
This year, I fell for a rustic pie. With its very crispy homemade dough, fresh goat’s cheese, it’s already a delight. But with the little Ottolenghi twist, made with capers, almonds and tarragon, this tart becomes one of my favorite tarts. We feasted. I’m going to do one again this weekend.

I’m a huge fan of my homemade dough. It is slightly flaky and really very crispy. The trick is to mix the ingredients as little as possible. As soon as the dough comes together, I stop. There are still a few bits of butter left over, but it’s perfect. That’s what will make it great. Commercial dough will never give you so much satisfaction.

The rest is child’s play, since it is not necessary to have a particular mold. Asparagus does not require any pre-cooking.

Take out of the oven, I add the golden almonds in a little oil, and the capers. This small addition is not mandatory. The pie will already be very good without it. But it’s the little extra thing that makes all the difference and makes it irresistible.

Rustic tart with asparagus and fresh goat cheese:


240g flour
120g cold butter
1/2 tsp salt
1/2 tsp garlic powder
80g cold water

Place the flour, coarsely chopped butter, salt, garlic and water in the food processor bowl. (I use the Thermomix, but you can do with any other device).

Mix by giving a few pulses brief. You have to stop as soon as the dough comes together. It is sometimes necessary to add a small trickle of water. It doesn’t matter if you still see little bits of butter.

Place the dough on a lightly floured sheet and roll it out.

Refrigerate for at least 1 hour.


200g fresh goat cheese
500g green asparagus
1 tbsp capers
1 tbsp slivered almonds
salt pepper
olive oil

Preheat the oven to 180°C.

Mix the cheese with a few finely cut tarragon leaves and season.

Break off the end of the asparagus stalks.
Coat them with olive oil and season them lightly.

Take the dough out of the fridge.
Spread the goat cheese in the center, then place the asparagus on top. Arrange them one in one direction, then the next one in the other. Arrange the larger ones in the center.
Bring the edges of the dough over and brush them with a little milk or an egg yolk.

Bake for about 30 minutes.

Meanwhile put a little oil in a pan and add the almonds. Let them brown slightly then add the capers.

Serve the pie with this mixture and tarragon.

Rustic tart with asparagus and fresh goat cheese

To finish: tarragon grows very easily in the garden. It is one of the first grasses to bloom as soon as spring arrives. It is ideal to accompany asparagus.

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