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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 pack of filo pastry
  • 150g filo pastry
  • 150g slice of goats log
  • 150g butter
  • 1 bunch of asparagus
  • 1 lemon
  • Watercress
  • Salt and pepper
  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.

 

 

 

 

 

 

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