Requiring just 20 minutes prep time, this leek, Caerphilly and hazelnut filo tart makes the perfect vegetarian main for summer picnics and Coronation celebrations. Enjoy al fresco with simply dressed rocket leaves or steamed green beans topped with butter and a squeeze of fresh lemon.
If you can't get hold of Caerphilly (a crumbly Welsh cheese made from cow's milk), use crumbly Lancashire or even grated Cheddar, instead. Do be sure to double check your cheese is vegetarian if necessary.
lemon or traditional thyme, leaves picked and finely chopped
50g
butter, melted
4
large filo pastry sheets, we used Jus-Rol
125g
Caerphilly cheese, crumbled
150g
asparagus spears, trimmed
175g
garden peas, fresh or frozen
75g
blanched hazelnuts, roughly chopped
Directions
Step 1Heat the oil in a large frying pan over low heat and cook the leeks for 8-10min, or until softened. Set aside. In a large jug, whisk the eggs, cream, crème fraîche, mustard, thyme and plenty of seasoning until combined.
Step 2Preheat oven to 180° (160° fan) mark 4 and lightly brush a 28cm round fluted tart tin that's at least 3cm deep with some of the melted butter. Brush the top of a filo sheet with more butter; press into tin (butter-side up). Repeat with remaining filo sheets, rotating them so the base and sides of the tin are completely covered (leave excess hanging over sides). Put tin on a baking sheet.
Step 3Pour in the cream mixture, then scatter over the cheese, leeks, asparagus, peas and hazelnuts. Brush pastry edges with any remaining melted butter.
Step 4Cook in the oven for 45min, or until pastry is golden and the filling is set. Leave to cool in the tin for 15min before transferring to a serving plate. Serve warm or at room temperature.
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