- 500g shop-bought shortcrust pastry
- 1 tablespoon olive oil
- 2 garlic cloves, finely sliced
- 2 leeks, trimmed and finely sliced
- 3 Enriched eggs
- 300ml single cream
- 400g asparagus, woody stalks removed
- 50g mature cheddar, finely grated
- Heat the oven to 180°C/160°C fan/gas mark 4.
- Roll out the shortcrust pastry into a rough circle (½ cm thick) and line a 25cm loose-bottomed tart tin, easily and gently pushing it into the sides, leaving the excess pastry hanging over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper in the pastry case and fill with baking beans or rice.
- Bake in the oven for 15 minutes. Remove the paper and beans; return to the oven for a further 5 minutes, until the pastry is dry and golden. When it comes out of the oven use a fine grater to shave away and remove the excess pastry, creating a tidy pastry case.
- Meanwhile, heat the oil in a deep wide pan over a medium-low heat. Add the garlic and fry for 2 minutes until lightly golden. Add the leeks and soften for a further 10 minutes. Remove from the heat to a large bowl.
- In another pan, par boil the asparagus in boiling water for 1 minute, until just tender. Drain and set aside on a plate lined with kitchen roll.
- Beat the eggs with cream. Season and stir through the grated cheddar.
- Spoon the softened leeks in the bottom of the pastry case, pour over the egg mixture and arrange the asparagus on the top. Place the tart tin on a large baking sheet and bake in the oven for 35-40 minutes, until set and golden on top.