Asparagus and Leek Tart

(pic : thefoodinmybeard)

Ingredients :

olive oil spray, for greasing
unslated  butter, for cooking
2 fat leeks, white parts only, thinly sliced
sea salt and freshly ground black pepper
8 fat spears asparagus (or 12 thinner ones), bases trimmed
2 tablespoons coarsely chopped flat-leaf parsley
14 free-range egg yolks
2 and half cups pouring cream
60 gr grated Pramigiano-Reggiano

Sour Cream Pastry
250 gr plain flour
200 gr chilled unsalted butter, chopped
120 ml sour cream



How To Make :

1. For the sour-cream pastry, process flour and butter in a food processor until it resembles coarse breadcrumbs. With the motor running, gradually add about two-thirds of the sour cream at first, then only add enough of the remaining sour cream to help the pastry just come together to form a ball. Turn out onto a lightly loured bench and bring it together into a rectangle with your hands. Divide the pastry in two, with one piece slightly larger than the other. Wrap both pieces in plastic film. Chill the larger pieces in the refrigerator for at least 20 minutes and freeze the other piece for later use.

2. Spray a 24 cm spring-form cake pan with olive oil spray. Roll out pastry until 3 mm thick and use to line the pan, bringing pastry up past the rim to allow for some shrinkage when it cooks. Prick pastry base with a fork, then line with foil and fill with pastry weights and chill in the refrigerator for at least 1 hour.

3.Preheat fan-forced oven to 220 Celsius degrees or 450 Fahrenheit degrees.

4. Bake pastry shell for 12 minutes or until just slightly colored. Remove the foil and weights and bake for another 5 minutes or until the pastry is cooked through and looks dry. Remove from oven and set aside.

5. Reduce oven temperature to 160 Celsius degrees or 325 Fahrenheit degrees.

6. While pastry is baking, heat a large knob of butter in a frying pan over medium heat until melted and nut-brown, then add the leeks and saute for 6-8 minutes or until softened and just tender. Season with salt and pepper to taste and set aside.

7. Blanch asparagus in a saucepan of boiling salted water. Slice into 2 cm lengths and add to leeks with the parsley.

8. Whisk egg yolks, then add cream and a little salt and pepper and whisk to combine.

9. Scatter asparagus and leek mixture over the tart shell, then pour over egg yolk and cream mixture and top with grated Parmigiano-Reggiano.

10. Bake tart for 45-60 minutes or until the custard sets. Cool for about 10 minutes, then serve with a green salad alongside.

Source : Maggie's Kitchen by Maggie Beer