Asparagus and goat's cheese tart with floral salad
As the High Street Fashion Awards dominate today's show, its not just Mark Heyes and the winners who are bang on trend. Chef James Tanner has come up with his very own fashionista food, inspired by this season's look of stripes and florals!
250g shop bought puff pastry
1 egg beaten
60g goats cheese crumbled
100g mascarpone cheese
Zest 1 lemon
1 tbsp chopped chives
1 tbsp chopped mint
4 tbsp onion relish
2 heads of British asparagus
Salt and ground black pepper
Olive oil for brushing
Recipe for the floral salad and dressing:
2 handfuls of baby watercress
1 head of chicory
1 pkt of mixed edible flowers, supermarket packs vary and can contain borage, garlic flower, etc
1 tbsp honey
1 tbsp dijon mustard
3 tbsp extra virgin or rapeseed oil
Dash raspberry vinegar
Pre heat oven to 200C/400F/gas 6
Dust the work surface or board with flour and roll out the pastry to roughly 30 cm in length by 15 cm wide. Lay onto a lined or nonstick baking sheet, score a 2 cm border around the edge.
Prick the entire middle of the pastry all over with a fork. Brush the border with the beaten egg and bake for 20 minutes or until golden and crisp all over. Remove, and press down the middle of tart if risen. Cool.
Put the 3/4 of the goats cheese and all the mascarpone in a bowl. Tip in the remaining leftover beaten egg and add the lemon zest, chives and mint. Season and beat mix together.
Spread over the pastry. Add spoonfuls of onion relish over the cheesy mixture.
Snap off the woody ends of the asparagus and peel off any thick petals from the bottoms of spears. Arrange neatly in a line on the pastry case, alternating the tops and tails of asparagus along the length of the pastry.
Brush with a little olive oil, season and sprinkle over remaining goats cheese
Bake for 15 minutes and serve with floral salad
Method for the floral salad:
Wash and drain leaves, pick the chicory and lay in a bowl. Add the baby watercress on top and scatter over flower tops.
For the dressing, mix the honey, mustard, oil, vinegar and salt. Drizzle over the salad.