Leek and asparagus tart

Leek and asparagus tart

From
Harvest
Serves
6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 180°C and grease a 23 cm flan tin. Trim 2 leeks. Cut in half lengthways, rinse well then thinly slice. Heat 2 tablespoons butter in a large heavy-based frying pan over medium heat. Add the leeks and cook slowly, stirring often, until soft. Season well. Cut 10–12 sheets filo pastry into squares slightly larger than the tin. Brush each sheet with melted butter and layer them in the tin. Put the leeks in the base of the pastry-lined tin. Mix 250 g goat’s curd or ricotta with 3 tablespoons cream, 3 eggs, the zest of 1 lemon, 2 tablespoons chopped mint and 2 tablespoons chopped flat-leaf parsley, and season with salt and freshly ground black pepper. Pour the mix into tin and top with 200 g chopped asparagus spears. Bake for 25–30 minutes, until set and golden.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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