Preparation time: 15 minutes
Cooking time: 40 minutes
1 sheet puff pastry
1 egg, lightly whisked, to glaze
1 ½ tbsps olive oil
1 leek, washed, tops removed and finely sliced
1 clove garlic, peeled and finely sliced
100g goats curd
¼ cup finely grated gruyere cheese
¼ cup cherval, tarragon or basil, chopped
sea salt and freshly ground black pepper
1 bunch asparagus, trimmed and blanched
Preheat oven to 200°C (180°C fanforced). Line a baking tray with greaseproof paper.
Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry. If you like, score a design around the edge to add a personal touch to your finished tart. Using a fork, dock (prick) the centre of the pastry all over. Using a pastry brush carefully brush the border and centre with egg wash, then cover with plastic wrap and
refrigerate for 30 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saute pan over a medium heat. Add leek and garlic and cook for 5 minutes or until leek is soft. Remove from heat and allow to cool. Place prepared tart shell in preheated oven and cook for 15 minutes.
While tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt and pepper together in a medium mixing bowl, stirring until well combined.
In a separate bowl toss the blanched asparagus with the remaining olive oil and season with salt and pepper. Remove tart shell from oven and reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border and gently push the centre down and then spread the leek mixture evenly over the centre. Top with the asparagus.
Return tart to oven and cook for a further 20 minutes or until the filling is heated through. Serve tart with a mixed leaf salad.