These delicious savoury tarts can be served as a side dish or main for vegetarians.
Ingredients
- 2 tablespoons pine nuts
- 50g butter
- 8 sheets filo pastry (see note)
- 1 leek, white part only
- 1 clove garlic
- 2 bunches asparagus
- 200g marinated soft goat's cheese
- 2 witlof (see note)
- 1 green apple
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
Equipment
- You'll need a 10cm x 34cm rectangular tart pan with removable base.
Method
- Step 1Preheat oven to 180C. Place pine nuts on an oven tray and roast for 3 minutes or until golden. Set aside.
- Step 2Meanwhile, place butter in a large frying pan and cook over low heat for 2 minutes or until just foaming. Remove from heat.
- Step 3Place 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.
- Step 4Meanwhile, 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.
- Step 5Bring 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.
- Step 6Spoon 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.
- Step 7Meanwhile, to make salad, trim witlof, separate leaves and place in a bowl. Thinly slice apple and add to witlof with pine nuts.
- Step 8Whisk oil and vinegar in a jug and season. Drizzle over salad and toss to combine. Serve tart with salad.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2037 kj
Energy
36g
Fat Total
15g
Saturated Fat
5g
Fibre
16g
Protein
52mg
Cholesterol
487.76mg
Sodium
7g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
We used fresh Antoniou Fillo Pastry, which is easier to handle than frozen filo pastry. Available from the refrigerated section of supermarkets.
Use green or purple witlof, or a mix of both. Purple witlof is from selected greengrocers.
- Author: Sarah Hobbs
- Image credit: Jeremy Simons
- Publication: MasterChef
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