Asparagus, Cheddar & Bacon Tart
Serves 4
INGREDIENTS:
2 tbsp olive oil
2 leeks, sliced
2 cloves of garlic, crushed
150g smoked bacon lardons
100g spinach
2 eggs
200ml double cream
100g cheddar cheese, grated
4 sheets of filo pastry
50g butter, melted
100g asparagus, sliced in half lengthways if thick
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180oC (fan oven).
2. Place a saucepan over a low heat and add the olive oil, then stir in the sliced leeks and garlic. Cover and cook for 3 minutes, then remove the lid and stir in the smoked bacon lardons and cook for a further 3 minutes. Next stir in the spinach, cook for another minute to wilt the spinach. Then remove from the heat and allow to cool a little.
3. In a large mixing bowl, whisk the eggs and then pour in the cream and grated cheddar cheese. Season with sea salt and freshly ground black pepper and whisk again. Then fold in the cooked leeks, and spinach.
4. Grease a 23cm, spring tart tin with the melted butter. Brush each sheet of filo pastry with the melted butter and place the filo pastry sheets in the tin, one by one, in different angles so that each corner of the sheet isn’t overlapping on the rim and gently scrunch the pastry to form a pretty rim. Spoon the tart filling into the centre of the tart and using the back of the spoon spread the mixture out evenly. Arrange the asparagus on top and gently press it into the mix.
5. Place the tart in the pre-heated oven. Bake for 20-25 or until the centre is set.
