As­para­gus, Hal­loumi and Mus­tard Tart

Dish - - Dish + Puhoi -

If as­para­gus isn’t avail­able, top the tasty tart with thinly sliced zuc­chini or thin stems of broc­col­ini

500 grams puff pas­try

Fill­ing 2 ta­ble­spoons olive oil

small knob of but­ter

2 leeks, white and pale green part, thinly sliced

2 cloves garlic, crushed 2 tea­spoons dried tar­ragon 6 large eggs, size 7

¾ cup cream

2 ta­ble­spoons mus­tard, use Di­jon or whole­grain

2 medium zuc­chini, grated 100 grams hal­loumi, grated

2 bunches slim as­para­gus, tough ends snapped off

parme­san, for grat­ing sea salt and ground pep­per

Lightly grease a 33cm x 23cm shal­low swiss roll tin. Place a flat bak­ing tray in the oven to pre­heat.

Pre­heat the oven to 170°C fan bake.

Roll the pas­try out on a lightly floured bench to a 38cm x 28cm rec­tan­gle and fully line the tin, mak­ing sure the pas­try comes right up the sides to the rim. Chill un­til ready to fill.

Fill­ing: Heat the oil and but­ter in a sauté pan and add the leeks, garlic and tar­ragon with a big pinch of salt. Cover and cook un­til ten­der, stir­ring oc­ca­sion­ally. Set aside un­til cooled.

Whisk the eggs, cream and mus­tard to­gether and sea­son gen­er­ously. Stir in the cooled leeks and zuc­chini, then spread evenly in the tart shell. Scat­ter over half the hal­loumi, then top with the as­para­gus. Sprin­kle over the re­main­ing hal­loumi and add a gen­er­ous grat­ing of parme­san and a grind of pep­per.

Place on the hot bak­ing tray and bake for about 40 min­utes or un­til the pas­try is crisp and golden and the fill­ing is set. Cool be­fore re­mov­ing from the tin. Serves 8–12, de­pend­ing on the por­tion size

Roll up the grated zuc­chini in a clean tea towel and squeeze out as much mois­ture as pos­si­ble.

COOK’S NOTE:

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