Asparagus and goats cheese filo tart

Recipes / Vegetarian

These delicious savoury tarts can be served as a side dish or main for vegetarians.

Recipe «Asparagus and goats cheese filo tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp pine nuts, 50g butter, 8 sheets filo pastry, 1 leek, white part only, 1 clove garlic , 2 bunches asparagus, 200g marinated soft goat's cheese, 2 witlof , 1 green apple, 2 tbsp olive oil, 1 tbsp red wine vinegar.

Ingredients:

  • 2 tbsp pine nuts 
  • 50g butter 
  • 8 sheets filo pastry 
  • 1 leek, white part only 
  • 1 clove garlic 
  • 2 bunches asparagus 
  • 200g marinated soft goat's cheese 
  • 2 witlof 
  • 1 green apple 
  • 2 tbsp olive oil 
  • 1 tbsp red wine vinegar 

Instructions

  1. Preheat oven to 180C. Place pine nuts on an oven tray and roast for 3 minutes or until golden. Set aside.
  2. Meanwhile, place butter in a large frying pan and cook over low heat for 2 minutes or until just foaming. Remove from heat.
  3. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel to prevent filo drying out. Brush 1 filo sheet with butter, then place another sheet on top. Repeat brushing and layering with butter and remaining filo. Reserve remaining butter in frying pan. Trim stack to a 16cm x 40cm rectangle and use to line tart pan, allowing excess pastry to overhang. Place pan on an oven tray and bake for 10 minutes or until golden.
  4. Meanwhile, thinly slice leek. Heat pan with reserved butter over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Crush in garlic. Cook for a further minute, stirring, or until fragrant. Season with salt and freshly ground black pepper.
  5. Bring a saucepan of salted water to the boil. Snap off 2cm from asparagus ends. Cut spears in half and cook for 2 minutes or until just tender. Drain.
  6. Spoon leek mixture into pastry case. Crumble over half the goat's cheese, top with asparagus, then crumble over remaining goat’s cheese. Bake for 5 minutes or until warmed through.
  7. Meanwhile, to make salad, trim witlof, separate leaves and place in a bowl. Thinly slice apple and add to witlof with pine nuts.
  8. Whisk oil and vinegar in a jug and season. Drizzle over salad and toss to combine. Serve tart with salad.