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Asparagus and goats’ curd tart
Fruit and vegetables
100g/3½oz
wild garlic
, roughly chopped
½ unwaxed
lemon
, zest and juice
1
red onion
, thinly sliced
2
limes
, juice only
400g/14oz
asparagus
spears, trimmed
1
lemon
, zest and 1 tsp juice
1 tbsp wild
garlic
pesto, from above
1 tbsp roughly chopped
chervil
1 tbsp roughy chopped
tarragon
borage
flowers (optional)
Tins, packets and jars
180g/6oz
plain flour
70g/2½oz light spelt flour or
plain flour
2 tbsp pink
pickled onions
, from above
Cooking ingredients
40g/1½oz peeled
hazelnuts
, roasted
100ml/3½fl oz extra virgin oil
1 tsp
salt
2 tsp
caster sugar
1 tbsp
buckwheat
groats
½ tsp fine
sea salt
½ tbsp
olive oil
½ tsp
pink peppercorns
, ground
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
Parmesan
(or alternative vegetarian hard cheese), finely grated
125g/4½oz cold unsalted
butter
, cut into cubes
1 free-range
egg yolk
1 tbsp
soured cream
320g/11½oz goats’ curd (or 200g/7oz ricotta mixed with 120g/4½oz soft goats’ cheese)
Other
1–3 tbsp iced water
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