Prep Time 10 Minutes
Cook Time 0 Minutes
Serves 4
Method

  1. Heat oven to 200C/180C fan/gas 6

  2. Chop the asparagus, leeks and broccoli into small slices.

  3. In a mixing bowl, beat the eggs, cream, mustard together. Cut the Chavroux goat’s cheese log into small pieces and add them to the mixture.

  4. Add the sliced vegetables to the mixture and mix again.

  5. Pour into tart case and bake for 30 minutes or until golden brown on top.

INGREDIENTS

1 broccoli head

1 leek

80g Chavroux goats cheese log

6 whole eggs

200ml double cream

50g asparagus

1 tsp wholegrain mustard

1 – puff pastry

View Method

Recipe Method

  1. Heat oven to 200C/180C fan/gas 6

  2. Chop the asparagus, leeks and broccoli into small slices.

  3. In a mixing bowl, beat the eggs, cream, mustard together. Cut the Chavroux goat’s cheese log into small pieces and add them to the mixture.

  4. Add the sliced vegetables to the mixture and mix again.

  5. Pour into tart case and bake for 30 minutes or until golden brown on top.

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