Leek, Asparagus & Goat's Cheese Tart
This deliciously light and flavoursome tart is the perfect treat to enjoy whatever the weather. Easy to make, this tart is great served hot or cold, making it an ideal lunch, light dinner or picnic snack.
- 3 sheets puff pastry, thawed
- 1 leek, halved and sliced into half moons
- 1 knob butter
- A bit of virgin olive oil
- 60ml water
- 4 eggs
- 300ml thickened cream
- A generous handful of grated parmesan
- A little salt
- 200g asparagus, ends removed
- 100g goats cheese
Preheat the oven to 200°C.
In a pan over a medium heat, add the butter, a good slug of olive oil and leeks. Stir the leeks so they begin to caramelise.
After 5 minutes, add the water and continue stirring. When the leeks are golden and cooked through, remove from the heat. Set aside.
Lightly spray two tart tins (use one with a removable base, if possible!) with cooking oil.
Place the sheets of puff pastry over the centre, making sure the corners and side are completely covered. Use small overlapping pieces of puff pastry to cover any free areas.
Press the edges down with your fingers or the back of a teaspoon, then score the base of the pastry with a fork to allow air to come through while baking.
Place a sheet of baking paper over the pastry and top with baking weights (or something like rice) and bake in the oven for 15 minutes.
After 15 minutes, remove the tin from the oven and discard the paper and weights.
Place the tin back in the oven and cook for a further 5 minutes.
Reduce the oven temperature to 160°C.
In a bowl, add the eggs, cream, parmesan and salt and mix well.
Place an even layer of the caramelised leek on the base of the tart.
Place the asparagus evenly on the tart, spear tips pointing to the centre and the thick ends at the edge of the tart, and then carefully fill the tart with the egg mixture.
Crumble the goats cheese over the top, and bake in the oven for 30 minutes or until set and golden.