Strawberry Hibiscus Curd Tarts
Ingredients
Serves about 30 tarts
¾ lb (340 g) strawberries, plus extra sliced strawberries for garnish (optional)
1 cup (250 ml) granulated sugar, divided
1½ tbsp (22 ml) dried hibiscus flowers
3 large eggs + 2 large egg yolks
2 tbsp (30 ml) lime juice
2 tsp (10 ml) cornstarch
6 tbsp + ½ cup (90 + 125 ml) unsalted butter, cut into cubes, divided
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) almond extract
1½ cups (375 ml) all-purpose flour
¾ cup (175 ml) almond flour
½ cup (125 ml) whipping cream
Instructions
- Start by making strawberry hibiscus curd. In a blender, purée strawberries until smooth. Pass strawberry purée through a fine mesh sieve into a bowl, discarding whatever remains in sieve. You should have at least ¾ cup (175 ml) purée. Set aside.
- Pulse ½ cup (125 ml) sugar and dried hibiscus in a food processor until hibiscus is finely ground.
- Prepare a double boiler by fitting a heatproof bowl over a large pot filled with at least 1-in (2.5 cm) simmering water. Take care that bowl does not touch water. Remove bowl to a work surface, and in it whisk together hibiscus-sugar, ¾ cup (175 ml) strawberry purée, eggs, egg yolks, lime juice and cornstarch. Return bowl to pot of water and adjust heat to medium-high. Cook, whisking continuously, until mixture thickens and reaches 170 F (77 C) on a thermometer, about 4 to 5 minutes. Remove bowl from heat and strain curd through a fine mesh sieve into a medium bowl, using a rubber spatula to push as much through sieve as possible. Discard anything remaining in sieve. Add 6 tbsp (90 ml) butter, 1 cube at a time, to the warm curd, whisking to make sure each piece is fully melted and incorporated before adding next piece. Cover entire surface of curd with plastic wrap and refrigerate while making tart shells.
- Preheat oven to 350 F (180 C).
- In a stand mixer fitted with the paddle attachment, beat together remaining ½ cup (125 ml) sugar, ½ cup (125 ml) butter, salt, vanilla extract and almond extract until well combined. Add flours and continue stirring on low speed until mixture clings together when squeezed. Press a firmly packed, rounded tablespoon of crust mixture into bottom and up sides of each cup in a mini muffin pan. Place muffin pan in freezer for 15 minutes. Transfer to oven and bake until tart shells are golden brown, about 12 to 18 minutes. Transfer pan to a wire rack and let tart shells cool in pan to room temperature.
- Once cooled, carefully remove tart shells from muffin pan and place on a platter. Divide curd evenly into shells and refrigerate for at least 1 hour or up to 1 day before serving.
- To serve, whip cream to soft peaks. Place a dollop of cream on each tart and garnish with some sliced strawberry, if desired.
Drink Pairings
Herb Parmesan Scones
Ingredients
Serves 15 scones
1¼ cups (310 ml) spelt flour
1¼ cups (310 ml) all-purpose flour, plus extra as needed
1½ tsp (7 ml) fine sea salt
1 tbsp (15 ml) baking powder
½ cup (125 ml) unsalted butter, chilled, cut into cubes
1⅓ cups (325 ml) plain Greek yogurt
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh tarragon leaves
¼ cup (60 ml) finely grated Parmesan, divided
butter or clotted cream, to serve (optional)
Instructions
- Preheat oven to 450 F (230 C). Place an ungreased baking sheet in oven while it is preheating.
- In a large bowl, whisk together flours, salt and baking powder. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized
- In a glass measuring cup or small bowl, whisk together yogurt, chives, tarragon and 2 tbsp (30 ml) Parmesan. Add yogurt mixture to flour and butter mixture and stir with a fork until a shaggy dough forms. Take care not to overmix; it is fine if there are a few patches of flour mixture remaining.
- Turn dough out onto a lightly floured work surface and gently knead together about 4 or 5 times until dough comes together.
- Press dough into a 1-in (2.5 cm) thick square then cut in half and stack one half on top of the other. Repeat twice more. Pat dough into a rectangle about ¾-in (2 cm) thick, then cut into 15 squares, each about 1½-in (3.75 cm) across.
- Transfer biscuits to preheated baking sheet, leaving about ½-in (1.25 cm) between each. Sprinkle tops of scones with remaining 2 tbsp (30 ml) Parmesan. Bake, rotating pan halfway through cooking time, until bottoms are deeply golden brown and baked through, about 10 to 13 minutes. Serve warm or at room temperature the same day with butter or clotted cream, if desired.
Drink Pairings
Carrot Cake with Cream Cheese Icing & Candied Carrot Curls
Ingredients
Serves 6
½ cup (125 ml) lightly packed brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) vegetable oil
3 eggs
2 cups (500 ml) grated carrot
½ tsp (2.5 ml) orange zest
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) kosher salt
Cream Cheese Icing, recipe follows
1 x 8 oz (250 g) block cream cheese, softened
½ cup (125 ml) unsalted butter, softened
3 cups (750 ml) icing sugar, sifted
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) orange zest
1 tsp (5 ml) orange juice
Candied Carrot Curls, recipe follows, for garnish
2 large carrots, peeled
1 cup (250 ml) sugar
1 cup (250 ml) water
Raw, slivered pistachios, for garnish
Instructions
- Grease an 8½ x 4½-in (21.5 x 11.5 cm) loaf pan. Preheat oven to 325 F (170C).
- In a mixing bowl, whisk together sugars, oil and eggs until light and creamy. Fold in carrot and orange zest.
- In a separate bowl, sift together dry ingredients. Add wet ingredients and fold together until combined.
- Transfer to oven and bake for 45 minutes to 1 hour, or until a skewer inserted into centre of cake comes out clean.
- Remove from oven and let cake cool completely, then remove from pan. Frost with Cream Cheese Icing and garnish with pistachios and Candied Carrot Curls. Makes one 8½ x 4½-in (21.5 x 11.5 cm) loaf cake
- TO MAKE CREAM CHEESE ICING: In a large bowl, using a mixer or wooden spoon, cream the cream cheese and butter together until light and fluffy. Gradually add icing sugar, mixing well between each addition. Add salt, orange zest and juice and mix until combined. Makes enough for 1 loaf cake.
- TO MAKE CANDIED CARROT CURLS: Using a vegetable peeler, peel long strips off carrots, aiming to keep as many pieces intact as possible. In a medium saucepan, bring sugar and water to a boil over medium-high heat. Add carrots and return to a simmer, then reduce heat to low and simmer for 15 to 20 minutes, or until carrots are tender. Preheat oven to 250 F (130 C). Line a baking sheet with parchment paper. Remove carrots from syrup and gently drain, being careful not to break the strips. Lay strips in a single layer on lined baking sheet. Transfer to oven and bake for 30 minutes. Meanwhile, gather clean items from kitchen that have cylindrical handles of various sizes, such as wooden spoons, a whisk and/or a saucepan handle. Remove carrots from oven and immediately and carefully wrap them around handles to create curls. Let carrots cool around handle, then carefully remove them.
Drink Pairings
Pear & Ginger Crêpes served with Cinnamon Cream
Ingredients
Serves 6 to 8
½ tsp (2.5 ml) ground cinnamon
1 pinch ground ginger
1 pinch table salt
3 tbsp (45 ml) butter, divided
3 to 4 Bartlett pears, peeled, cored, cut into ½-in (1.25 cm) x 1½-in (3.75 cm) chunks
⅓ cup (75 ml) chopped crystallized ginger
2 tbsp (30 ml) sugar
1 tbsp (15 ml) water
½ tbsp (7 ml) cornstarch
1 tbsp (15 ml) lemon juice
Classic Crêpes, make ahead, recipe follows
1 cup (250 ml) flour
pinch table salt
¼ cup (60 ml) sugar
1 cup (250 ml) milk
½ cup (125 ml) water
3 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) vegetable oil, divided
Cinnamon Cream, make ahead, recipe follows
1 cup (250 ml) whipping cream
2 tbsp (30 ml) sugar
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) vanilla extract
Instructions
- In a small bowl, mix together cinnamon, ginger and salt. Set aside. In a large skillet or wok, melt 2 tbsp (30 ml) butter over medium heat. Add pears, crystallized ginger and sugar, then increase heat to high and sauté until edges of pears start turning golden brown.
- Reduce heat to medium and sprinkle cinnamon mixture over pears. Mix well to coat. Continue cooking, uncovered, for another 3 to 5 minutes, until pears are fragrant and most of the released liquid evaporates.
- In a small bowl, mix together water and cornstarch and add to pears, stirring well until liquid in skillet thickens, about 10 seconds. Add lemon juice and remaining 1 tbsp (15 ml) butter and stir until butter melts and is incorporated into pear filling, about 30 to 45 seconds. Turn off heat and cover. Set aside.
- To assemble, spoon desired amount of filling into centre of each Classic Crêpe and fold sides in towards centre to create a cone. Top with Cinnamon Cream and chopped pecans, if using.
- To prepare Classic Crêpes, In a large bowl, lightly whisk together flour, salt and sugar until blended. Add milk, water, eggs and vanilla and whisk together until smooth and all ingredients are fully incorporated. Cover and allow to rest at least 30 minutes or overnight, if possible.
- In a 10-in (25 cm) non-stick skillet or crêpe pan, heat about ¾ tsp (4 ml) vegetable oil over medium-high heat. Give batter a quick stir and, using a ladle, pour about ⅓ cup (75 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface. Cook until edges start to brown, about 1 minute, then flip and continue cooking for another 30 seconds to 1 minute, monitoring and adjusting heat level as needed to prevent burning. Remove from skillet and transfer to a plate. Loosely cover with foil to keep warm until ready to fill. Repeat with remaining batter.
- To Prepare Cinnamon Cream, In a medium bowl, using a whisk, hand blender or hand mixer, whisk all ingredients together until whipped cream holds medium peaks. Serve immediately or refrigerate for up to 4 hours. Makes about 1½ cups (375 ml)
Drink Pairings
Collard Green Tofu Wraps served with Tahini Sauce
Ingredients
Serves Serves 2 to 3
1 tbsp (15 ml) sesame oil
5 garlic cloves, minced, divided
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) sweet chili sauce*
¼ cup + 1 tbsp (75 ml) soy sauce, divided
3 tbsp (45 ml) water, divided, plus extra as needed
1 x 16 oz (500 g) package firm tofu
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) grapeseed oil, divided
2 medium carrots, peeled into ribbons
1 small beet, grated
1 cup (250 ml) julienned cucumber
1 cup (250 ml) cilantro leaves
1 cup (250 ml) bean sprouts
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup (60 ml) tahini*
1 tbsp (15 ml) rice wine vinegar
½ tbsp (7 ml) honey
8 to 10 large collard green leaves
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, heat sesame oil. Add 4 minced garlic cloves and ginger and cook for 3 minutes, until fragrant. Add chili sauce, ¼ cup (60 ml) soy sauce and 1 tbsp (15 ml) water. Reduce heat to low and cook for another 5 minutes, until slightly thickened. Set garlic-ginger sauce aside.
- Cut tofu into 3-in (8 cm) long rectangles. Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat. Drizzle 1 tbsp (15 ml) grapeseed oil onto lined baking sheet. Arrange tofu evenly on baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes. Remove from oven and transfer to a clean mixing bowl. Add desired amount of reserved garlic-ginger sauce and toss to coat. Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, red onion and avocado.
- To make a tahini dipping sauce, in a small bowl, whisk together remaining 1 minced clove garlic, 1 tbsp (15 ml) soy sauce, remaining 2 tbsp (30 ml) water, tahini, rice wine vinegar and honey. For a thinner sauce, whisk in more water, 1 tbsp (15 ml) at a time, until sauce reaches desired consistency. Set aside.
- Prepare an ice bath and set aside. In a large pot, bring 8 cups (2 L) water to a boil. Working in batches, blanch collard leaves for 15 to 20 seconds each, until just tender. Immediately remove and place in ice bath.
- Once cooled, trim collard green stems. Lay a collard leaf on a flat surface. Starting from the middle of the leaf, with knife parallel to the cutting board, thinly shave the stem towards the base of the leaf, then cut off any remaining stem at the base. This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
- To assemble, place a collard leaf on a flat surface. In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and a bit of cucumber, cilantro, sprouts, red onion and avocado. Fold two opposite sides in towards the centre, then, starting from one of the “open” sides, roll up the wrap like a burrito. Repeat with remaining ingredients.
- To serve, cut wraps in half and serve with tahini sauce alongside for dipping.
Drink Pairings
Salted Honeycomb & Smoked Almond Beehive Baked Alaska
Ingredients
Serves Makes about 6 Baked Alaskas
½ cup + ¼ cup (125 + 60 ml) granulated sugar, divided
¼ cup + ⅔ cups (60 + 150 ml) clover honey, divided
1½ tsp (7 ml) baking soda
1 tsp (5 ml) Maldon sea salt flakes
4 cups (1 L) good quality store-bought vanilla ice cream
½ cup (125 ml) smoked almonds, roughly chopped
1 store-bought pound cake, cut into ½-in (1 cm) thick slices
4 large egg whites
edible flowers, berries, herbs or pea shoots, for garnish
Instructions
- To make salted honeycomb, line a rimmed baking sheet with parchment paper and set aside. In a medium, heavy-bottomed saucepan over medium-low heat, combine ½ cup (125 ml) sugar and ¼ cup (60 ml) honey. Let sugar dissolve while gently whisking constantly, about 5 minutes. Increase heat to medium and bring to a lazy simmer, whisking often, until mixture reaches 300 F (150 C) on an instant-read thermometer, about 3 to 5 minutes. Take care not to overcook, as honeycomb will taste burnt.
- Remove saucepan from heat and immediately whisk in baking soda and salt. Be careful, as mixture will steam and turn into a thick foam. Pour this foamy mixture immediately onto prepared baking sheet. Let sit at room temperature until cool, about 1 hour. Use a sharp knife to chop honeycomb into no smaller than bite-sized chunks and shards. Transfer to an airtight container and set aside.
- Place ice cream in a bowl and let soften slightly. Stir in smoked almonds and about half the chopped honeycomb until well combined. Transfer to freezer for 1 hour.
- Meanwhile, cut 2.5-in (6 cm) rounds out of pound cake. You should get at least 6 rounds. Feel free to fit together a few pieces if needed. Transfer rounds to a parchment-lined baking sheet.
- Dollop about ¾ cup (175 ml) ice cream onto each piece of pound cake and shape into a tall dome. Place ice cream-topped cakes in freezer until completely frozen, about 4 hours.
- When ready to serve, make meringue. In a small saucepan, heat remaining ⅔ cup (150 ml) honey until it reaches 242 F (117 C) on an instant-read thermometer.
- Meanwhile, whip egg whites in bowl of a stand mixer fitted with whisk attachment over medium-high speed, until it forms soft peaks. Add remaining ¼ cup (60 ml) sugar and continue to whisk until well incorporated, about 2 minutes. Reduce mixer speed to low and slowly pour in cooked honey in a very thin stream. Once it is all added, increase speed to medium-high and continue whisking until meringue is cooled, shiny and holds a peak, about 5 to 10 minutes. Place meringue in a large piping bag fitted with a plain round tip.
- To serve, working with 1 ice cream-topped cake at a time, place cake on a serving plate. Pipe honey meringue around cake and ice cream, starting from the plate and working your way up in concentric circles. Alternatively, you can spread a thick layer of meringue all around the cake and ice cream. Caramelize meringue using a culinary torch. Garnish with extra salted honeycomb candy, edible flowers, berries, herbs and/or pea shoots. Repeat with remaining cakes and serve immediately.
Drink Pairings
Sugared Rhubarb Brioche Tart
Ingredients
Serves one 10-in (25 cm) tart
DOUGH
2¼ cups (560 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) finely grated lemon zest
2 tsp (10 ml) finely grated orange zest
½ tsp (2.5 ml) fine sea salt
⅓ cup (75 ml) whole milk or buttermilk
1 egg + 1 egg yolk
¼ cup (60 ml) freshly squeezed orange juice
½ cup (125 ml) salted butter, softened, cut into small pieces
RHUBARB TOPPING
⅔ cup (150 ml) crème fraîche
1 cup (250 ml) granulated sugar
finely grated zest of 1 orange
2 tsp (10 ml) pure vanilla extract
3 to 4 stalks fresh rhubarb, (generous 2¼ cups (about 560 ml) total), sliced into ⅓-in (0.8 cm) pieces
2 tbsp (30 ml) very cold butter
icing sugar, for dusting
Instructions
- To make Dough, in bowl of a stand mixer fitted with dough hook attachment, combine flour, sugar, yeast, zests and salt. In a small bowl, combine milk, egg, egg yolk and orange juice. With mixer on medium-low, add egg mixture and mix to combine, then increase speed to medium and gradually add butter, mixing to form a soft dough. Continue mixing for 4 to 5 minutes, or until smooth and glossy. Butter inside of a large bowl and transfer Dough to bowl. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1½ hours.
- Preheat oven to 400 F (200 C). Butter bottom and sides of a 10-in (25 cm) fluted tart pan with a removable bottom. Turn Dough out onto a lightly floured surface and roll into a 12-in (30 cm) round. Transfer Dough to pan and press it into bottom and up grooved edges of pan. Using a fork, prick base and sides of Dough about 8 to 10 times all over.
- To make Rhubarb Topping, spread crème fraîche over Dough base. In a small bowl, combine sugar and orange zest. Stir with a fork, mashing sugar and zest together to release orange oils. Add vanilla and mix well. Sprinkle half the sugar mixture over crème fraîche. In a medium bowl, combine rhubarb and remaining sugar, tossing to coat rhubarb. Scatter rhubarb evenly over tart base and coarsely grate cold butter over top with a box grater.
- Transfer tart pan to a baking sheet and bake for 20 minutes. Decrease heat to 350 F (180 C) and bake until golden brown, another 10 to 12 minutes. Remove from oven and let cool for 30 minutes.
- To serve, remove tart from pan and slide off metal base. Dust with icing sugar, cut into wedges and serve. Wrap any leftover tart well and store in refrigerator for up to 5 days. Reheat at 375 F (190 C) for 10 minutes before serving, if desired.
Drink Pairings
Turkish Eggs with Herbed Yogurt & Chili Butter
Ingredients
Serves Serves 4
¾ cup (175 ml) full-fat Greek yogurt
1 small garlic clove, minced or grated
2 tsp (10 ml) finely chopped dill
2 tsp (10 ml) finely chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 large eggs
2 tbsp (30 ml) salted butter
½ tsp to 1 tsp (2.5 to 5 ml) Aleppo or crushed red pepper flakes, or to taste
½ tsp (2.5 ml) paprika, or to taste
¼ cup (60 ml) crumbled Macedonian feta
1 cup (250 ml) baby arugula
thick sliced sourdough, toasted and buttered, to serve
lemon wedges, to serve (optional)
Instructions
- To make herbed yogurt, in a small bowl, combine yogurt, garlic, dill and parsley. Whisk until smooth and season with salt and pepper to taste. Divide between 4 shallow bowls and smooth out with back of a spoon to create an even base. Set aside at room temperature.
- In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. When oil is hot and just begins to shimmer, crack eggs into skillet. Cook sunny-side up to desired doneness and season with salt and pepper. Transfer eggs to prepared bowls on top of yogurt.
- Meanwhile, make chili butter. In a small saucepan over medium heat, melt butter and cook until lightly golden brown and fragrant. Add remaining 1 tbsp (15 ml) oil, increase heat to medium-high and allow mixture to sizzle, about 1 minute. Add pepper flakes and paprika and cook for 1 to 2 more minutes, swirling pan.
- To serve, sprinkle eggs with feta and top with arugula. Spoon hot chili butter over top, and season with salt and pepper, to taste. Serve immediately with toasted sourdough and a lemon wedge, if desired.
Drink Pairings
Citrus Salad with Vinho Verde Vinaigrette
Ingredients
Serves Serves 4 to 6
½ cup (125 ml) light olive oil
2 tsp (10 ml) finely chopped preserved lemon rind*
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
⅓ cup (75 ml) Vinho Verde
sea salt and freshly ground black pepper, to taste
2 tbsp (30 ml) finely minced shallot
1 tbsp (15 ml) finely chopped flat-leaf parsley leaves
2 blood oranges, peeled, white pith removed, thinly sliced into rounds
2 Cara Cara oranges, peeled, white pith removed, thinly sliced into rounds
2 small navel oranges, peeled, white pith removed, thinly sliced into rounds
1 ruby grapefruit, peeled, white pith removed, thinly sliced into rounds
1 small mandarin orange, peeled, thinly sliced into rounds
1 cup (250 ml) loosely packed frisée lettuce**
large handful flat-leaf parsley leaves, chopped, for garnish
* Can substitute ½ tsp (2.5 ml) finely grated lemon zest.
** Choose the delicate light yellow leaves for this salad.
Instructions
- To make vinaigrette, in a medium tall-sided container, combine oil, preserved lemon, mustard, honey, Vinho Verde and salt and pepper, to taste. Using a handheld blender, process until combined and smooth. Add shallot and chopped parsley and stir to combine.
- Arrange citrus slices and frisée on a large platter. To serve, drizzle salad with a little vinaigrette and season with salt and pepper to taste. Sprinkle with parsley and serve with extra vinaigrette on the side. Leftover vinaigrette can be stored in refrigerator in a covered container for up to 1 week.
Drink Pairings
Asparagus, Herb & Goat’s Cheese Tart
Ingredients
Serves Serves 4 to 6
PASTRY
⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
½ cup + 2 tbsp (155 ml) all-purpose flour
1 large pinch granulated sugar
1 pinch fine sea salt
¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
1 tbsp + 2 tsp (25 ml) water
FILLING
¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
2 large eggs
¾ cup + 2 tbsp (205 ml) whipping cream
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
2 scant tsp (just under 10 ml) chopped fresh thyme leaves
3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
3 tbsp (45 ml) thinly sliced chives
30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry
Instructions
- To make Pastry, in bowl of a food processor, combine hazelnuts, flour, sugar and salt. Process until mixture reaches consistency of coarse meal. Add butter and pulse until sandy in texture with little bits of butter still visible. Drizzle with 1 tbsp + 2 tsp (25 ml) water and pulse until combined and dough just begins to form into a ball. Remove dough from bowl and transfer to a 14 x 5-in (35.5 x 12 cm) tart pan with a removable bottom. Using fingers, press dough firmly and evenly into bottom and up sides of pan. Place tart pan on a small baking sheet and freeze for 30 minutes.
- Preheat oven to 375 F (190 C). Transfer baking sheet with tart pan to oven and bake until crisp and golden but not totally baked through, 15 to 20 minutes. Remove from oven, leaving tart on baking sheet, and let cool.
- Meanwhile, make Filling. Crumble ¼ cup (60 ml) goat’s cheese into a medium bowl. Add eggs, cream, salt, pepper, thyme, parsley and chives. Whisk well to combine. Pour filling into cooled tart shell and top with asparagus spears. Season lightly with salt and pepper and carefully transfer tart to oven. Bake for 20 to 30 minutes, or until filling is just set and asparagus is cooked through. Remove from oven and immediately dot with remaining 2 tbsp (30 ml) goat’s cheese. Let cool for 15 minutes.
- To serve, carefully remove tart from pan, keeping it on metal base. Slice and serve warm.