- Leek & Asparagus Traybake Tart.jpg (71.12 KiB) Viewed 7 times
Takes: 40 - 45 minutes (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 400g plain flour, plus extra for dusting
- 230g salted butter, chilled and diced
- 2 leeks (approximately 500g), trimmed and finely chopped
- 150ml double cream
- 4 eggs
- 350g full-fat soft cheese
- Salt and freshly ground black pepper
- 200g fine asparagus
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. In a large mixing bowl, combine the flour and 200g of the butter with your fingers until you have a crumb consistency. Add 4 tbsp of cold water and bring together to form a pastry dough.
2. Tip the dough out onto a surface lightly dusted with flour and roll into a rectangle large enough to line a 20cm x 30cm tart tin.
3. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
4. Melt the remaining butter in a frying pan over a medium heat, add the leeks and cook for 3 - 4 minutes until slightly translucent. Set aside.
5. Add the double cream to a large mixing bowl with 3 of the eggs and the soft cheese. Mix until smooth.
6. Add the leeks to the mixture, season to taste with salt and pepper and then pour into the chilled pastry case. Arrange the asparagus spears on top and lightly fold in the pastry around the edge.
7. Beat the remaining egg, then use to brush the pastry edges. Bake for 30 - 35 minutes until the filling has set and the pastry is golden. Allow to cool slightly or completely before slicing and serving.
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