Simple Spring Supper with Forge and Foundry

Asparagus Tart with Pinenuts and Cottage Cheese

Rose and I have teamed up with the wonderful Forge and Foundry again to welcome in the warmer, barmier alfresco days of eating outside and enjoying the garden….which has to happen soon..surely…???!!!

Whatever the weather I am now ready for those glorious days. Forge and Foundry have made these divine rustic floral sculptures to add depth, height and interest to any garden border or bed.

Now when I look out of the kitchen window I don’t see the overgrown herb bed and mentally add it to my absurd list of to do today and tomorrow and tomorrow, but instead see these joyous beauties standing gracefully amongst the wildling herbs. Much better!

Have a look at the different designs, they are all stunning at Forge and Foundry and fill your garden with the joy that is lacking from all the rain and cold. These are hardy flowers that will weather all weather, they are heavy and such good quality that we can manifest spring through the power of flowers – rustic metal beat the weather flowers!!! Hurray!!!!

Over to Rose for this delicious and simplest ever ever ever Simple Supper recipe!

Rose @mumonmuddylane

Asparagus tart with pinenuts and Cottage cheese 

Ingredients

1 sheet read rolled Puff Pastry

1 Free Range Egg, light beaten

150g cottage cheese

60g finely grated parmesan, plus extra to serve

Cracked Black pepper

Juice and zest of 1/4 lemon

8 Asparagus spears, sliced in half lengthwase 

Pinenuts

1 tablespoons E.V Olive Oil

½ teaspoon chilli flakes

Side salad with balsamic glaze to serve

Method

Preheat the oven to 200⁰c (180⁰c fan assist) 

Roll the pastry out onto a non stick baking sheet (it normally comes on Greaseproof paper so just leave it on that)

In a bowl, lightly combine the egg (take a spoonfull of the egg and put aside for brushing the pastry later) cottage cheese, parmesan, lemon juice and zest, chilli flakes, black pepper and parmesan. 

Trim the woody part (if they have it) off the asparagus (usually the last inch of the stalk) This isn’t essential but it can be a little tougher and stringier to eat if you chose to keep it on.

Slice the spears lengthways.

Score the pastry with a border in a rectangle, round 1.5cm from the outside edge. Don’t cut all the way through the pastry just halfway through with a sharp knife. Those will create the raised crust for the tart. 

Pour the cottage cheese mixture across the pastry.

In neat rows line the asparagus one by one next to eachother. 

Sprinkle with a handful of pinenuts. 

Brush the crust of the pastry with a little egg wash. 

Grate a little more parmesan across the tart and pop in the middle of the oven. 

Cook for 20 minutes or until the pastry is cooked through. 

Serve warm with a side salad and a drizzle of balsamic glaze. 

Enjoy 

Moml x 

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