Jersey Royals, Goat’s Cheese and Asparagus Flan *Featured Recipe*

We're heading towards my one of my favourite times of year - Jersey Royal season. You just can't beat them can you? This gorgeous savoury tart from the Jersey Royals press office combines delicious creamy goats cheese and wonderfully fresh asparagus. You may have to wait a little longer for asparagus season though!

This tarts serves 6-8 and is suitable for freezing for up to 3 months. 

Jersey Royals, Goat’s Cheese and Asparagus Flan

Ingredients

450g (1lb) Jersey Royals, scrubbed and cut into chunks

250g (9oz) asparagus

500g pack ready-to-use shortcrust pastry

3 eggs

1 x 300ml pot crème fraiche

2 x 100g packs Somerset goat’s cheese (with rind), sliced

Salt and freshly ground black pepper

Fresh herbs, to garnish

Method

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.

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

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 180°C, fan oven 160°C, Gas Mark 4.

Arrange the Jersey Royals over the base of the flan with the asparagus. Beat together the eggs and crème fraiche. 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.

Mmmm I don't know about you but that has got me craving warm evenings in the garden with a nice glass of Sauvignon Blanc!

Note: Any post marked *Featured Recipe* on my blog is one that contains a recipe I wish to share with you on behalf of a company or brand. I may not have tried myself and I have not been paid to share this information with my readers, I am simply choosing to do so because I like the look of it!

Image and recipe property of Jersey Royal Press Office.