Simple Spring Supper with 'My English Country Cottage'
Spring is upon us, and the promise of balmy days spent outdoors fills the air. This season, Forge and Foundry partnered with the delightful My English Country Cottage to bring a touch of rustic charm to the garden and celebrate the joy of alfresco dining.
My English Country Cottage, known for its warm and inviting aesthetic, showcased our handcrafted metal flower sculptures. These hardy beauties, weathered to perfection, add depth, height, and visual interest to any garden border, transforming overgrown patches into vibrant focal points.
To further celebrate this collaboration, My English Country Cottage, created a simple yet delicious spring supper recipe:
Asparagus Tart with Pinenuts and Cottage Cheese. This easy-to-follow dish features fresh, seasonal ingredients, perfectly complementing the rustic charm of our garden sculptures.
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Rusted Metal Flowers Garden Stakes Design 8
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Rusted Metal Flowers Garden Stakes Design 7
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Rusted Metal Flowers Garden Stakes Design 6
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Rusted Metal Flowers Garden Stakes Design 5
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Handmade Flower Plant Stake Design 4
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Handmade Flower Plant Stake Design 3
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Handmade Flower Plant Stake Design 2
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Handmade Flower Plant Stake Design 1
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Ingredients
1 sheet read rolled Puff Pastry
1 Free Range Egg, light beaten
150g cottage cheese
60g finely grated parmesan, plus extra to serve
Cracked Black pepper
Juice and zest of 1/4 lemon
8 Asparagus spears, sliced in half lengthwase
Pinenuts
1 tablespoons E.V Olive Oil
½ teaspoon chilli flakes
Side salad with balsamic glaze to serve
Method
Preheat the oven to 200⁰c (180⁰c fan assist)
Roll the pastry out onto a non stick baking sheet (it normally comes on Greaseproof paper so just leave it on that)
In a bowl, lightly combine the egg (take a spoonfull of the egg and put aside for brushing the pastry later) cottage cheese, parmesan, lemon juice and zest, chilli flakes, black pepper and parmesan.
Trim the woody part (if they have it) off the asparagus (usually the last inch of the stalk) This isn’t essential but it can be a little tougher and stringier to eat if you chose to keep it on.
Slice the spears lengthways.
Score the pastry with a border in a rectangle, round 1.5cm from the outside edge. Don’t cut all the way through the pastry just halfway through with a sharp knife. Those will create the raised crust for the tart.
Pour the cottage cheese mixture across the pastry.
In neat rows line the asparagus one by one next to eachother.
Sprinkle with a handful of pinenuts.
Brush the crust of the pastry with a little egg wash.
Grate a little more parmesan across the tart and pop in the middle of the oven.
Cook for 20 minutes or until the pastry is cooked through.
Serve warm with a side salad and a drizzle of balsamic glaze.
See our full collection of garden features and more, perfect for creating an outside space you love this spring:
