Leek and asparagus tart

Easy to make, tastes great, perfect meat-free meal

Try this great leek and asparagus tart recipe for a lovely lunch or supper.

• SERVES: 2
• PREP TIME: 10 mins
• COOK TIME: 45 mins
• DIFFICULTY: easy

This is a nice little recipe for some seasonal cooking.

Leeks are still in season (although April is when they come to an end).

And one of our Spring favourites, asparagus is about to make its annual debut.

What two more delicious ingredients could you find to make a quick midweek meal.

And the best part is you can eat it straight away.

And finish off cold for lunch the next day.

Happy days.

Leek & asparagus traybake tart recipe

Ingredients

• 400g of plain flour
• 200g of salted butter, plus 30g for the leeks
• 2 leeks, finely shredded
• 350g of full fat cream cheese
• 150ml of double cream
• 3 eggs plus 1 for egg washing
• 200g of asparagus

Method

1. Preheat the oven to 180°C/Gas Mark 4.
2. In a large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add four tablespoons of cold water and bring together to form a pastry dough.
3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
4. 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. Finely chop the leeks and soften in butter in the frying pan over medium heat until slightly translucent.
5. This should take 3 to 4 minutes. Set to one side. Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.
6. Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.
7. Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges.
8. Bake for 30 to 35 minutes until the filling has set and the pastry is golden.
9. Allow to cool slightly or completely before slicing and serving.

Recipe from the Easy Peasy Baking campaign, FabFlour.co.uk