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Home » , » leek, asparagus and gruyere tart recipe

leek, asparagus and gruyere tart recipe

Written on Friday, October 7, 2016 | 12:09:00 PM

Serves : servings 

Ingredients : 
- 1 tbsp olive oil
- 10g butter
- 2 leeks, sliced into rounds
- 200g asparagus, trimmed and cut into short lengths, diagonally
- 4 eggs
- 300ml double cream
- 150g Gruyère cheese, grated
- sea salt and freshly ground black pepper

- 125g cold butter, diced
- 250g plain flour
- 50g Parmesan cheese, grated
- 1 tsp finely chopped thyme leaves
- 1 egg yolk

Preparation Method :
1) To make the pastry, rub the butter into the flour until the mixture has the texture of fine breadcrumbs. Season with salt and add the Parmesan and thyme. Stir in the egg yolk with a knife, then add ice-cold water a teaspoon at a time, cutting it in as you go, until the pastry starts to come together (you will need 1–2 tablespoons of water). Form the pastry into a ball and wrap it in cling film. Chill in the fridge for half an hour.

2) Roll the pastry out to line a 28cm flan tin. Make sure the pastry is pushed well into the corners, then prick the base all over with a fork. If you have time, put the pastry in the freezer for 10 minutes before baking. Preheat the oven to 200°C/Fan 180°C/Gas 6.

3) Lay a piece of baking parchment over the pastry and add baking beans. Put the tin on a tray and bake for 15–20 minutes. Remove the beans and parchment and bake the pastry uncovered for a further 5 minutes. Take the tin and baking tray out of the oven and turn the heat down to 180°C/Fan 160°C/Gas 4.

4) To make the filling, put the olive oil and butter in a frying pan that has a lid. When the butter has melted, add the leeks. Season them with salt and pepper, then add a splash of water. Cover the pan and cook the leeks over a low heat for 10 minutes. Add the asparagus and cook for a further 5 minutes. By now, the vegetables should be glossy and just tender. Take the pan off the heat and set aside to cool.

5) Break the eggs into a bowl, add the cream and whisk until smooth. Season with salt and pepper. Sprinkle half the cheese over the base of the pastry case, then add the leeks and asparagus. Pour half the egg and cream mixture over the vegetables, then sprinkle the remaining cheese on top.

6) Put the flan tin and baking tray into the oven, then pull the oven shelf out a little so you can pour in the remaining filling. Bake the tart for 35–40 minutes, until the filling is just set with a slight wobble in the centre. Remove the tart from the oven and allow it to cool slightly before serving.


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