Leek and asparagus traybake tart

20cm x 30cm tart
Preparation time:
15 mins
Cooking time:
30 mins

A crowd-pleasing, easy to make tart that is a great addition to any picnic or garden party

Ingredients checklist


Step 1

Preheat the oven to 180°c (fan)

Step 2

In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough

Step 3

Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin

Step 4

Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer

Step 5

Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side

Step 6

Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth

Step 7

Add the leeks into the mixture, season to taste and then pour into the chilled pastry case

Step 8

Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges

Step 9

Bake for 30-35 minutes until the filling has set and the pastry is golden

Step 10

Allow to cool slightly or completely before slicing and serving

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