Asparagus, cheese and leek tart

Recipe from: 02 September 2015
tart,vegetarian,recipes

Ingredients 10
Servings 4
Time 00:20

Ingredients

  • 6-8 sheets of phyllo pastry
  • 100
    ml
    butter, melted
  • 1
    bunch fresh asparagus, steamed
  • 250
    g
    cream cheese
  • 3
    large eggs
  • 150
    ml
    cream or milk
  • 125
    ml
    grated Parmesan
  • 2
    large leeks, sautéed
  • 15
    ml
    fresh parsley, chopped
  • 1
    420g can asparagus spears, drained
 

Method

00:40
 

Oven temperature: 180°C

Brush one sheet of pastry with butter. Place in a greased 12 x 35cm or 20 x 20cm tart tin, letting the excess pastry hang over the sides. Repeat with the remaining pastry sheets, brushing each sheet with butter.
Trim the asparagus into 10cm lengths, reserving the offcuts for the filling.
Mix together the remaining ingredients, except the canned asparagus. Add the fresh asparagus offcuts and pour the mixture into the pastry shell. Arrange the fresh and canned asparagus on top, alternating the colours.
Bake in a preheated oven for 30 to 40 minutes or until the pastry is golden brown and the filling has set. Leave to cool slightly before serving.

Words and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: tart  |  vegetarian  |  recipes
 

You might also Like

NEXT ON FOOD24X

Nana pudding

2017-10-16 15:51
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.