If you could die from an Asparagus overdose, then last week would have been my sweet end. Not satisfied with eating a whole bundle in a day, I proceeded to buy a further 2 bundles and eat them all within 2 days. Can you blame me though? Asparagus is freaking good. What started this Asparagus epidemic you ask? Well Abel and Cole sent it to me 2 weeks in a row, and I just couldn't get enough of it. They also sent me some leeks and I promised to make Daddy Hef some dinner so I mixed them all together with some pastry and goats cheese and this is what happened. It was nice, really, really nice (maybe because I LOVE all of the components) and the next time I get leeks in my box I'm making it straight away!
For 2 tarts:
8 asparagus spears
Salt and pepper
300g leeks, washed, trimmed and sliced
20g butter
4 tbsp cream cheese with black pepper
100g puff pastry
50g goats cheese
- Stick the asparagus on to a griddle on a medium heat with a little salt and pepper and griddle for 5 minutes, then pop to one side.
- Melt the butter on a low heat in to a sauce pan, then add the leeks and cook gently for around 20 minutes, until softened, then turn up the heat and give them a good old fry until the start to brown a little.
- Roll out the pastry in to a kind of rectangle, then score 1cm in along each side.
- Spread the cream cheese in to the boarder you have just cut, then top with the leeks, asparagus and goats cheese.
- Pop them in to a preheated oven (200 degrees) for 10-15 minutes, serve them straight from the oven with fresh salad and enjoy!
1 comments:
Leeks are my absolute favourite vegetable, but asparagus is a close second. Add goat cheese and pastry to that combination and...wow. I practically licked my screen.
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