Asparagus & leek tart

Recipe courtesy of the Adelaide Central Markets

Ingredients

• 375g pack all butter puff pastry, thawed
• 1 egg, lightly whisked, to glaze
• 2 tbsp olive oil
• 2 leeks, washed, tops removed & finely sliced
• 2 cloves garlic, peeled & finely slice
• 200g goats curd
• 1/2 cup cherval, chopped
• Sea salt and freshly ground black pepper
• 2 bunches asparagus, trimmed & blanched

Method

Step 1

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.

Step 2

Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry. If you want to be fancy, score a design around the edge to add a personal touch to your tart. Using a fork dock (prick) the centre of the pastry all over.

Step 3

Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.

Step 4

Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for 5 minutes or until leeks are soft. Remove from heat & allow to cool.

Step 5

Place the prepared tart shell in preheated oven & cook for 15 minutes.

Step 6

While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.

Step 7

In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.

Step 8

Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.

Step 9

Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.

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