Open Today: 7:00 am - 5:30 pm
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
Wednesday: 9:00 am - 5:30 pm *
Thursday: 7:00 am - 5:30 pm
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday & Monday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000

Asparagus & leek tart

SERVES
4-6
COOK TIME
40
PREP TIME
15
DIFFICULTY
Easy
Tags Asparagus, Tart
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g 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
  • 200 g goats curd
  • 1/2 cup cherval, chopped
  • Sea salt and freshly ground black pepper
  • 2 bunches asparagus, trimmed & blanched

METHOD

  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  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 fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  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.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  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.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  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.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.
Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue. Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
Print Recipe
Asparagus & leek tart
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  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 fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  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.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  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.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  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.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.

Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue.
    Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
Share this Recipe