Asparagus Goat’s Cheese Tart

Method

1. Preheat oven to 180°C fan-forced (200°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Lightly grease a 20cm x 30cm rectangular tart tin with a removable base. Line the base of the tin with baking paper. Carefully line the tart tin with pastry, so that it sits 0.5cm above the top of the tin.
3. Line pastry with baking paper, and fill with baking weights, making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 20 minutes.
4. After 20 minutes, remove the tart tin from oven and check that the pastry is lightly golden around the edges before removing the weights and baking paper.
5. Return the tart tin to the oven and cook for a further 10 minutes, or until golden brown on the base. Reduce oven temperature to 160°C fan-forced (180°C conventional).
6. In a large saucepan, melt the butter over a low heat. Add the leeks and garlic, stirring to combine. Cover and cook for 20 minutes on low, or until soft and tender, then remove and allow the mixture to cool.
7. Place the eggs, goat’s cheese, cream, parmesan, tarragon, salt and pepper into a food processor and process until well combined, then stir in the cooked leeks and garlic. Pour the mixture into prepared tart shell and bake in the oven for 45 minutes.
8. Once cooked, remove the tart from the oven and allow it to cool for 30 minutes before serving.
9. Toss the asparagus with half of the olive oil, then cook them in batches on a char-grill pan or BBQ over medium-high heat. Place the cooked asparagus into a medium bowl, then add the remaining olive oil, lemon juice and salt and pepper to taste, tossing to combine.
10. Serving instructions
11. To serve, scatter the cooked asparagus over the top of the tart.