Asparagus Filo Tart with Goats’ Cheese and Buttered Leeks
Asparagus filo tart with goats’ cheese and buttered leeks
Asparagus - Peel and remove spiky spears, snap off woody end. Cut into lengths 5cm approx then poach until tender.
Shred leeks and gently cook until soft and season well.
1 pack of filo pastry
150g filo pastry
150g slice of goats log
1 bunch of asparagus
Salt and pepper
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.
Fill base with hot leeks mixed with crumbled goats' cheese.
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.