Jersey Royals, Goat’s Cheese and Asparagus Flan
Serves: 8
Ready in: 60 mins +
Jersey Royals and asparagus are in season in Britain at the same time, so are natural bedfellows
Ingredients:
450g Jersey Royals, scrubbed and cut into chunks250g asparagus
500g pack ready-to-use shortcrust pastry
3 free-range eggs
1300ml pot crème fraîche
2 x 100g packs of vegetarian Somerset goat’s cheese (with rind), sliced
salt and freshly ground black pepper
fresh herbs, to garnish
method:
- Preheat the oven to 200C/400F/Gas 6.
- Cook the Jersey Royals in lightly salted boiling water until just tender. Drain well, then cool. At the same time, cook the asparagus in a small amount of boiling water for 3-4 minutes. Drain, then rinse with cold water to cool quickly.
- Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12 inch) oblong tart tin. Line with a piece of foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.
- Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180C/350F/Gas 4.
- Arrange the Jersey Royals over the base of the flan with the asparagus. Beat together the eggs and crème fraîche. Season. Pour into the flan case and arrange the sliced goat’s cheese on top. Bake for 30-35 minutes, until set. Serve warm, garnished with fresh herbs.
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