Si King’s Leek, Asparagus and Gruyére Tart
Recipe
taken from The Hairy Bikers’ latest book The Best Of The Hairy Bikers.
Serves
8
Ingredients
1
tbsp olive oil10g butter2 leeks, sliced into rounds 200g asparagus,
trimmed and cut into short lengths, diagonally4 eggs300ml double cream150g
Gruyére Cheese, gratedSalt and black pepper
For
the pastry125g
cold butter250g plain flour 50g Parmesan-style vegetarian cheese, grated1
tsp finely chopped thyme leaves1 egg yolkAbout 4 tbsp ice-cold water
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 cheese 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. Form
the pastry into a ball and wrap it in clingfilm. 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 baking tray and bake for 15-20 minutes. Remove the beans and the
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 leaks 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. 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.
6.
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.
https://www.itv.com/thismorning/articles/si-kings-ultimate-spring-tart
