Courgette, Asparagus & Goat's Cheese
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Preparation : 0 min
Cooking : 25 min
Total time : 1 h 45 Rest : 1 h 20
4 people
200 g of strong white bread flour
200 g of cold salted butter
1 pinch of salt
100 ml of cold water
100 g of asparagus tips, cut into 2cm pieces
2 tbsp of oil
1 courgette, sliced into circles
100 g of goats cheese
10 g of basil
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Place the ingredients for the pastry into the food processor fitted with the large blade.
- 200 g of strong white bread flour
- 200 g of cold salted butter
- 1 pinch of salt
- 100 ml of cold water
2
Pulse a few times until it resembles popcorn.
3
Dump out onto a surface and bring together with your hands. There should be visible lumps of butter. Cling film and place in the fridge for 20 minutes.
4
Remove the pastry from the fridge and roll into a rectangle. Fold the rectangle in thirds, rotate 90° and repeat. Then place back in the fridge for 20 minutes.
5
Repeat the previous stage 2 more times.
6
Add the oil to a pan and lightly fry the courgette.
- 2 tbsp of oil
- 1 courgette, sliced into circles
7
When the pastry is ready, roll it out to 5mm thick. Top with the sautéed courgettes, asparagus, goat’s cheese, and basil.
- 100 g of asparagus tips, cut into 2cm pieces
- 1 courgette, sliced into circles
- 100 g of goats cheese
- 10 g of basil
8
Bake at 200°C for 20-25 minutes.
9
Serve along side a salad for a lovely spring lunch.
© Magimix
