Touraine Chenonceaux & Goat's Cheese and Asparagus Tart: Sunshine on a Plate

This month, we're diving into a pairing that simply sings of summer elegance: the crisp Touraine Chenonceaux, Domaine La Bruyère 2023 alongside a delightful Goat's Cheese and Asparagus Tart.

It's one of those effortlessly sophisticated combinations that feels a bit special, but takes hardly any faff to put together.

The Touraine Chenonceaux, a stunning Sauvignon Blanc from the Loire Valley, is renowned for its zesty acidity and lovely herbaceous notes. These characteristics make it an absolute dream with the creamy tang of goat's cheese. The wine cuts beautifully through the richness, while its fresh, green qualities really highlight the asparagus and a hint of mint in the tart. It’s a match made for long, lazy lunches or a light dinner on a warm August evening.

And to make things even sweeter, you can get 10% off the Touraine Chenonceaux with code BRUYEREAUG.

Goat's Cheese and Asparagus Tart with a Hint of Mint

Serves: 4.6
Prep time: 15mins
Cook time: 20-25 mins

Ingredients:

- 1 sheet (approx. 320g) ready-rolled puff pastry
- 150g soft goat's cheese, crumbled
- 100g asparagus spears, woody ends trimmed
- 2 large eggs
- 100ml double cream (or crème fraîche for a lighter option)
- 1 tbsp fresh mint, finely chopped
- Salt and freshly ground black pepper to taste
- A little olive oil for brushing (optional)

Method:

1. Prep Pastry: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Unroll the puff pastry onto a baking tray lined with baking paper. Score a border about 1-2cm in from the edge with a sharp knife (don't cut all the way through). Prick the inside base area all over with a fork.
2. Blanch Asparagus: Bring a small pan of salted water to a boil. Add the asparagus and blanch for 1-2 minutes until just tender-crisp. Drain immediately and refresh under cold water (or plunge into ice water) to stop it cooking further and keep its colour. Pat dry.
3. Make Filling: In a bowl, whisk together the eggs, cream, chopped mint, salt, and pepper.
4. Assemble Tart: Scatter most of the crumbled goat's cheese evenly over the pricked pastry base (inside the scored border). Arrange the blanched asparagus spears on top. Carefully pour the egg and cream mixture over the asparagus and goat's cheese. Sprinkle with the remaining goat's cheese.
5. Bake: Bake for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is set and lightly golden.
6. Serve: Let the tart cool for a few minutes before slicing. Serve warm or at room temperature with a crisp green salad and a chilled glass of Touraine Chenonceaux.