I am constantly on the lookout for recipes that deliver on flavour while not necessarily affecting my waistline all that much! I can't give up (nor do I want to give up) eating my favourite foods and pastry is definitely one of those favourites. This tart is a lighter, fresher option to a traditional shortcrust pastry tart. Its crisp, packed with flavour and perfect eaten hot or cold for lunch or dinner!
2 -3 Sheets Filo Pastry
2-3tbsp Melted Butter / Coconut Oil
1 Bunch Asparagus
1 Large Leek
1 Garlic Clove
2 Large Eggs
Feta and Rocket to Finish
- To begin brush a 9 inch loose bottomed fluted tart tin with a little butter. Cut the filo sheets in half to make 4-6 square sheets and leave under a damp tea towel to keep fresh.
- Brush a sheet of filo with butter and place into the tin, pushing the pastry into the sides of the tin and creating a rustic overhang. Brush another sheet of pastry with the butter and lay over the last one ensuring the overhang fills in any gaps around the outside. Repeat this process with remaining sheets of pastry (I used 4). Brush the overhang with a little extra butter and place into a preheated oven at 160 degrees fan and bake for 5 minutes until it begins to crisp slightly. Remove from the oven andallow to cool slightly.
- Finely slice the leek and add to a frying pan with the remaining melted butter and crushed garlic. Reserve a spear or two of asparagus and chop the rest into small pieces, add this to the pan. Soften the vegetables for a further five minutes, place into a bowl and allow to cool for 5 minutes.
- Combine the milk and egg in a separate bowl and season with salt and pepper. When the vegetables have cooled slightly, add them to the egg mixture and combine. Pour the wet mixture into the tart case and place into the oven (still at 160 degrees) and cook for 30 minutes or until the mixture has set.
- Finish the tart with a little crumbled feta and some fresh rocket leaves.