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November 20, 2017

Tarts with goats cheese, asparagus and peas – so delightfully tasty!

Posted on February 24, 2013 by in vegetarian

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tarts

These tasty tarts not only require very little baking, but they are also gluten-free which to me makes this a winning recipe.

I get so many requests for low-fat, low-sugar, low-GI and gluten-free recipes that when I saw the idea of  gluten-free  crusts for tarts, I wanted to make it and share it with you. Sadly I cannot remember where I saw this recipe, so I played around with quantities in my own kitchen and I think I found the perfect crust for tarts.

goats cheese


What makes these tarts so amazing is that you can prepare the crusts in advance, the filling a few hours in advance and when you are ready to serve the tarts, it is a matter of plating and serving.

I must say the tarts I am most proud of  are my La Colombe Inspired Beetroot Tarts. I loved making those tarts, because of the memories attached to them. Making tarts can be as easy or as difficult as you wish to make it, but if you are a first timer, try my Baking Tarts for Dummies which by no means refers to your ability to bake, but read all about it and you will understand!

Tasty Tarts with goats cheese, asparagus and peas

Ingredients

For the tart crust
500 ml ground macadamia nuts (or almonds )
45 ml butter
1 egg
½ t salt
½ t dry mustardtarts

For the filling

200 g Fairview Chevin Traditional

250ml Greek yoghurt
500 g fresh asparagus or 250 g asparagus and 250 g frozen or fresh peas
5 ml coarsely ground pepper
30 ml chopped fresh basil
30 ml chopped fresh mint
15 ml chopped fresh parsley

15ml olive oil

Method
First, make the crust: Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom  tart pan and make holes in the pastry with a fork. Place in the fridge to rest for at least 30 minutes. Preheat the oven to 180 C and bake the tart crust until lightly browned. Refrigerate.
Make the filling : Blanch 250g of asparagus until tender and plunge immediately into ice water to prevent them from losing color. Cut the asparagus into small pieces and add along with all the other filling ingredients in a mixing bowl. Spoon the filling into the tart crust and refrigerate.
Drizzle the other 250 g asparagus with olive oil, season with salt and pepper and cook on a griddle pan or in the oven until the asparagus are cooked with black char marks.
Serve the tart with roasted asparagus and fine herbs from the garden. If you are using peas, blanch the peas in boiling water for 3-4 minutes  and plunge into ice cold water to prevent further cooking.

tarts

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3 Responses to “Tarts with goats cheese, asparagus and peas – so delightfully tasty!”

  1. usha singh 25 February 2013 at 10:43 am #

    Nina these look divine i am going to try it out ASAP–i will just omit the egg from the crust and Voila the filling is all vegetarian.

  2. A Grobler 1 March 2013 at 10:19 am #

    Just want to make sure for the tarts, do you not use any flour at all?


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