Leek, Asparagus & Goat Cheese Tart

 

Asparagus is one of many delights of spring. With them coming into season just now, a recipe featuring these handsome green spears is in order, and there are so many delicious ways of enjoying them.  The sweet, slightly grassy flavour of asparagus finds its perfect match with caramelised leeks and tangy goat cheese in this elegant puff pastry tart.  Have it for lunch with a friend, or take it to a picnic to enjoy the warming weather.  Before using the asparagus, snap off the woody end at the point where the white part meets the green.  You will need a loose-bottom tart pan, which is a good investment as you can use it to make different tarts with the same creamy filling by varying the main ingredients.

Serves 4

 

INGREDIENTS

• 2 x 25cm / 9.8" square frozen puff pastry sheets, slightly thawed
• 1 small leek, trimmed with white part thinly sliced
• 100g / 3 ½oz asparagus
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 tablespoons water
• 2 eggs
• 150ml / 5 fl oz thickened cream
• ¼ cup grated Parmesan cheese
• pinch of sea salt
• 80g / 2¾oz  goat cheese

METHOD

1. Heat a medium frying pan over medium heat.  Add butter, olive oil and leeks.  Stir fry for a few minutes until they begin to caramelised.  Add 2 tablespoons water.  Continue to cook until the leeks are golden.  Remove from heat and set aside.
2. Snap off the woody ends of the asparagus.  Bring a saucepan of water to the boil and blanch the asparagus for 1 minute.  Drain and rinse under cold tap water in a colander to refresh.  Set aside.  (If the asparagus are very thin, you can skip the blanching.)
3. Brush a 12cm x 35cm / 4.7" x 13.7" loose-bottom tart pan lightly with cooking oil.  Line the pan with pastry sheets, cutting them to fit and overlapping pieces to join when necessary.  Make sure the corners and sides are completely covered.  Press the edges down with your fingers, then trim off any excess over the edges.  (You will have some pastry leftover, which can be re-frozen.)   Score the base of the pastry with a fork in several places to allow steam to escape while baking.
4. Place a sheet of baking paper over the pastry and top with baking weights.  Blind bake in a preheated 200°C/400°F oven for 15 minutes.  After 15 minutes, take the pan out from the oven and remove the paper and weights.  Place the tin back in the oven and bake for a further 5 minutes to dry out the base.
5. Reduce oven temperature to 160°C/320°F.
6. In a bowl, add the eggs, cream, Parmesan cheese and salt.  Whisk to combine.
7. Place caramelised leeks in an even layer on the base of the tart.  Arrange asparagus evenly on top of the leeks, with spear tips pointing to the centre and the thick ends at the edge of the tart.
8. Carefully fill the tart with the egg mixture, then crumble the goat cheese over the top.
9. Bake in the oven for 30 minutes or until set and golden.  Serve warm or cold with a green salad.

Source (with adaptations): BigOven