Cheesy Asparagus and Leek Tart

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SERVES:

4-6

Prep Time:

20 minutes

Cook Time:

20 minutes

This cheesy Asparagus and Leek Tart recipe is a simple yet flavorful dish that's perfect for a shared lunch, a quick dinner, or even to dig into for Sunday brunch!

With a flaky puff pastry base, a hint of zingy coriander pesto, gooey cheese and fresh greens like leek and baby spinach, this easy spring tart recipe is a delicious way to enjoy seasonal produce.

This recipe is easy to whip up using store-bought puff pastry and is fresh yet decadent at the same time. Trust us, buttery, flaky pastry, melted cheese and asparagus are a combo you can't go past this spring.

If you're not a fan of coriander, you can easily swap in your preferred pesto. Change out leeks for courgette depending on what's in season!

_INGREDIENTS:

1.5 square sheets of pre-rolled puff pastry, defrosted
200g leeks
1/4 cup or 1 small jar of pesto - we recommend using home-made Coriander pesto
1 handful spinach leaves
5 asparagus spears
3/4 cup grated tasty cheese
1/4 cup grated parmesan cheese
1 egg (whisked) or milk for egg wash

Note - if you don’t have parmesan, you can simply use 1 cup of Tasty cheese!

_{INSTRUCTIONS:}

Preheat oven to 190°C
Finely chop and rinse the leeks. Heat oil in a frying pan and sauté the leeks for 5 minutes until soft. Set aside.
Trim the woody ends of the asparagus and cut into smaller pieces. Set aside.
Lay the pastry flat on a lined baking tray (about 35x25cm). Layer the additional half sheet so it's slightly overlapping the full sheet, in order to fill the tray. Use a knife to score a border around the edges, which will puff up during baking.
Spread the coriander pesto over the pastry sheet (inside the border), then layer with spinach, half the grated cheese, sautéed leeks and chopped asparagus. Sprinkle the remaining cheese on top.
Brush the pastry border with egg wash.
Bake for 20 minutes or until golden and puffed.

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