If you can’t find goat’s curd, mix 200g soft goat’s cheese with 1/4 cup (70g) natural Greek-style yoghurt. Green garlic (also known as young garlic, from specialty grocers) is freshly harvested, undried garlic. Sweeter and milder than the spicier dried variety, you can use both the head and stem.
Method
1.Line a 19cm x 27cm tart tin with a removable base with pastry, cutting and pasting to fit. Chill for 15 minutes.
2.Preheat oven to 200°C/180°C fan-forced. Place a baking tray in the oven to preheat. Prick pastry all over with a fork. Line with baking paper and fill with pastry weights. Bake on preheated tray for 15 minutes, then remove weights and paper. Bake for a further 15 minutes until cooked and golden.
3.Meanwhile, to make the filling, heat the oil in a large frypan over medium-low heat. Cook garlic, stirring occasionally, for 5-6 minutes until tender. Set aside to cool.
4.Whisk remaining ingredients in a large bowl. Stir in the cooled garlic oil mixture. Pour filling into tart shell. Arrange asparagus on top. Bake for 25-30 minutes until light golden and set with a very slight wobble.
5.Meanwhile, finely chop half the herbs and reserve remaining in a medium bowl. Place chopped herbs and goat’s curd in a medium bowl. Season and mix. Whisk oil and vinegar in a small bowl and season to taste.
6.Just before serving, trim overhanging pastry, drizzle dressing over reserved herbs and toss to coat. Spread tart with herby goat’s curd and sprinkle over dressed reserved herbs.
