Asparagus, Leek and Pea Tart

Photos by Frances Davison

This is a great tart for your vegetarian friends. Its hearty enough for meat eaters like me to feel completely satisfied but also completely friendly to vegetable lovers.

I used a shortcrust pastry but a puff works wonderfully too. Just make sure to blind bake it with lots of beans in to stop the base from puffing up!  

Asparagus, Pea and Leek Tart

• 1 quantity of Shortcrust Pastry (or Puff), for ease I tend to buy it, but making it is very easy in a processor too. The Julia Child version is my go to (after it was recommended to me).
• 1 packet of Fresh Peas
• 2 Leeks, finely sliced
• 1 bunch of Asparagus, I prefer the miniature kind in tarts but both are yummy
• A couple of sprigs of Fresh Thyme, finely chopped
• 3 cloves of Garlic, crushed
• 1 cup of finely grated Parmesan
• Salt and Pepper
• 2 Eggs
• 1/2 Cup Double Cream
• 1/2 Cup Creme Fraiche (or Sour Cream)

1. Roll out the Pastry and fill a tart case. Prick the bottom and fill with parchment paper and then baking beans. Blind bake until beginning to golden at 180^oC.
2. Slice leeks and crush garlic, slowly saute in a pan on a very low heat with butter until melting and soft. Don't allow them to catch at all.
3. Blanch the asparagus, by which I mean literally drop them into boiling water for 20 seconds. You don't want to cook them just begin too.
4. Then mix the custard. Simply mix all the wet ingredients together until smooth and then add in the Parmesan and salt and pepper to taste. 
5. Fill the pastry case with the asparagus, leeks and peas, then pour over the custard. 
6. Now bake the tart for 30 to 40 minutes at 160^oC.
7. It is ready when there is a very little wobble and the tops have caught just a little and begun to golden (as in the pictures above).