Leek, Caerphilly and Hazelnut Filo Tart
If you can’t get hold of Caerphilly, use crumbly Lancashire, or even grated Cheddar, instead. Check your cheese is vegetarian if necessary.
1/2tbsp olive oil
2 leeks, finely sliced
3 medium eggs
400ml double cream
150g crème fraîche
2tsp Dijon mustard
1tbsp lemon or traditional thyme, leaves picked and finely chopped
50g butter, melted
4 large filo pastry sheets, we used Jus-rol
125g Caerphilly cheese, crumbled, see intro
150g asparagus spears, trimmed and roughly chopped
175g peas, fresh or frozen
75g blanched hazelnuts, roughly chopped
1 Heat the oil in a large frying pan over low heat and cook the leeks for 8-10min, or until softened. Set aside. In a large jug, whisk the eggs, cream, crème fraîche, mustard, thyme and plenty of seasoning until combined.
2 Preheat oven to 180°C (160°C fan) mark 4 and lightly brush a 28cm round, fluted tart tin that’s at least 3cm deep with some of the melted butter. Brush the top of a filo sheet with more butter; press into tin (butter-side up). Repeat with remaining filo sheets, rotating them so the base and sides of the tin are completely covered (leave excess hanging over sides). Put tin on a baking sheet.
3 Pour in the cream mixture, then scatter over the cheese, leeks, asparagus, peas and hazelnuts. Brush pastry edges with any remaining melted butter.
4 Cook in the oven for 45min, or until pastry is golden and the filling is set. Leave to cool in the tin for 15min before transferring to a serving plate. Serve warm or at room temperature. PER SERVING 492cals, 11g protein, 43g fat (24g saturates), 13g carbs (3g total sugars), 3g fibre GET AHEAD Make up to 4hr ahead. Cool for 15min, then transfer to a serving plate. Cool completely, then cover and set aside at room temperature. Serve.