Heat oven to 200C/180C fan/gas 6
Chop the asparagus, leeks and broccoli into small slices.
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.
Add the sliced vegetables to the mixture and mix again.
Pour into tart case and bake for 30 minutes or until golden brown on top.
Chef Theodore Chana’s top tip: serve cold on a sunny day, enjoy in a picnic or family gathering.
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
PRODUCT
View Method
Heat oven to 200C/180C fan/gas 6
Chop the asparagus, leeks and broccoli into small slices.
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.
Add the sliced vegetables to the mixture and mix again.
Pour into tart case and bake for 30 minutes or until golden brown on top.
