Leek & asparagus traybake tart

INGREDIENTS:

(Makes one 20x30cm tart) 400g plain flour; 200g salted butter plus 30g for the leeks; 2 leeks (500g, finely shredded); 350g full fat cream cheese; 150ml double cream; 3 eggs plus 1 for egg washing; 2 packets of fine asparagus (200g)

METHOD:

1. Preheat the oven to 180°C

(fan).

2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.

Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.

4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer. 5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.

6. Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.

7. Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.

8. Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges.

9. Bake for 30-35 minutes until the filling has set and the pastry is golden.

10. Allow to cool slightly or completely before slicing and serving.