Asparagus, cheese and leek tart

It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
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Recipe from: 02 September 2015
Preparation time: 20 min
Cooking time: 40 min


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



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

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