Spring Allium Tart with Charred Asparagus, Baby Leeks and Gruyere

Nourish Your Body with Cook Folk   |   5 minutes or less


Courtesy of Cook Folk 

A decadent tart perfect for Spring entertaining.  The crust is wholemeal and there is nothing wrong with a bit of butter here and there!  In fact grass fed butter is brilliant for women and hormone regulation!



200g wholemeal plain flour
100g cold cubed butter
2-4tbs cold water

Tart filling and custard:
250g tub mascarpone
150 grated gruyere
80ml milk
2 large eggs
1 large leek, white and pale green parts only chopped
4-6 spring onions, chopped
6-8 asparagus spears, chopped
1 clove of garlic (or a small handful of wild garlic
leaves if you can get hold of them)
A good grating of fresh nutmeg
Salt and pepper
A knob of butter

Tart decoration:
3-5 slim baby leeks, left whole
3-5 slim asparagus spears, left whole
A knob of butter
A little water
Salt and pepper

Pastry and blind baking:
● With light fingers rub the butter into the flour in a large bowl, lifting and aerating the flour as you go (this
brings lightness to the pastry)
● Once it resembles fine breadcrumbs add a little water at a time just to bring it toget
her into a soft dough
(don’t overdo the water as this will make the pastry tough)
● Tip it out on the surface and just bring together lightly to ensure its a smooth ball then flatten slightly and
wrap in plastic wrap or resealable bag and refrigerate for at
least 30 minutes (the pastry can also be kept in
the fridge for a week or the freezer for three months)
● When ready to bake roll out the pastry to the thickness of a pound coin being careful to use a little flour on
the surface and rolling pin so it doesn’t
● Roll around your rolling pin and then lay it into your 23cm fluted pastry case
● Lightly press the pastry into the base and more firmly into the sides of the case leaving the excess pastry
● Refrigerate again to allow the pastry to rest and p
revent shrinkage before baking
● Pre-heat the oven to 180C and prick the base of your pastry before lining with baking beans and blind
baking for 10 minutes
● Remove the beans and bake for another 10 minutes to dry out the pastry and prevent a soggy bottom
● Remove and cool the pastry case without removing it from the fluted case
Tart filling and topping:
● Start by braising the whole baby leeks in a lidded pan with the knob of butter, a pinch of salt and pepper
and enough water to come up halfway over them
● Keep the flame low and after about 8-10 minutes the leeks should be looking quite soft and a little
caramelized, but still with a little braising liquid around them – at this point throw in the asparagus spears to
braise for another couple of minutes alongside them
● Remove the lid and allow the leeks and asparagus to cool in what’s left of the sticky braising liquid
● While that’s happening, saute the chopped vegetables and garlic in the butter till just softened
● Once cooled, combine the sauteed chopped vegetables with the rest of the custard ingredients and give it all
a good whisk to combine

Assembly and baking:
● Pre-heat the oven to 160C
● Pour the prepared custard into the cooked pastry case and arrange the braised leeks and asparagus spears on
top (this will give you the final look of your tart so take some care here)
● Bake in the oven for 30-35 minutes until just set and lightly browned in places but still a bit wobbly
● Cool to room temperature still in the fluted metal case and then carefully remove and serve
● Scatter with a few herbs or micro greens if you like
● A serrated knife is best for slicing as it stops the whole leeks and asparagus
spears from dragging and ruining the look of your beautiful tart

Equipment checklist
● 23cm metal fluted tart case with a loose bottom
● Rolling pin
● Baking beans (ceramic or just old dried rice / beans)
● Compostable baking parchment
● Heavy based frying pan