INSTRUCTIONS
01/05

 

Preheat the oven to 180°C. Roll out the shortcrust pastry into a well-oiled tart pan (24–26 cm).

 

Heat the olive oil in a pan and sauté the asparagus and spring onions for 3–4 minutes. Transfer to a bowl and allow to cool.

 

Crumble the goat cheese into the bowl. Beat the eggs and add them in. Then mix in the yogurt and mint, stir well, and season with salt and pepper.

 

Spread the filling evenly over the pastry and smooth the surface with a spatula.

 

Bake for 30 minutes, or until the tart is golden brown. Garnish with radish slices and fresh mint.
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