Asparagus, Broad Beans & Leek Tart

Serves 4 people

Method

1. Sweat the Leeks in Olive Oil with Rosemary & Salt until very soft, drain & cool.
2. Boil the Spears till tender in Salted Water and add a knob of Butter, drain & cool.
3. Combine the Cream, egg Yolks and Broad Beans, blend slightly with a Hand Blender to extra texture.
4. Spoon the Leeks into the Pastry Cases and pour over the Broad Beans, Egg Yolks and Cream.
5. Bake for 10 minutes at 180 oC or until they set.
6. Poach Asparagus Spears in boiling Salted Water for 2 minutes.
7. Place asparagus on top of the tarts, and top with Parmesan Shavings
8. you can finish it on a bed of Rocket Salad and Broad Bean Sauce

Ingredients

200g Shredded Leeks

40ml of Olive Oil

Pinch of Finely Fresh Rosemary

200g of Broad Beans (removed from pod and de shelled)

30g of Butter

4 x 10cm Short Crust Tartlet Cases, Baked Blind

12 Asparagus Spears

Parmesan Shavings

200ml of Double Cream

3 Egg Yolks

Pinch Of Salt