Asparagus Filo Tart with Goats’ Cheese and Buttered Leeks

Asparagus filo tart with goats’ cheese and buttered leeks

  1. Asparagus - Peel and remove spiky spears, snap off woody end. Cut into lengths 5cm approx then poach until tender.
  2. Shred leeks and gently cook until soft and season well.
  1. Cut filo into 10cm squares, brush with butter and line tartlet moulds with 4 layers. Bake in a hot oven until crisp and golden – remove when cool.
  2. Fill base with hot leeks mixed with crumbled goats' cheese.
  3. Top with asparagus spears and a little more crumbled cheese. Put into the hot oven for 2-3 minutes. Serve on wilted leaves with a little dressing. I suggest olive oil, balsamic vinegar and chopped chives.