Leek, mushroom & tarragon tart
- Take pastry out of fridge and allow to warm for half an hour.
- Preheat a fan oven to 180 deg.
- Lightly grease (butter or oil) a circular approx. 20cm diameter round flan / tart tin (I couldn't find mine so I used a smaller oval dish that made a deeper tart but worked just as well).
- Lay pastry over. Fit into the edges and cut the pastry as high as you can all the way round (you don't want your mixture escaping over the edge).
- Lay some baking paper on top and cover the pastry in baking beans or a pulse bean and blind bake in the oven for 20 minutes. Take out and carefully remove the baking paper and hot baking beans. Lay to one side.
- Heat the butter in a frying pan on a medium heat. Add the garlic for 1 minute. Add the leeks and tarragon and fry for a further 5 minutes. Add the mushrooms and fry for a further 5 minutes, or until the mushrooms and leeks are softened and reduced in size. Season with
- Whisk the eggs, cream and parmesan in a bowl. Season with salt and black pepper.
- Using a slotted spoon to drain off any excess liquid, lay the leeky mushrooms evenly in the pastry base. Pour the parmesan egg mixture over the asparagus and pancetta until the mixture is either all poured out or it looks like it might escape over the sides.
- Put immediately in the oven to bake for 25 minutes.
- Serve hot or cold with green vegetables or a green salad. I served it with a green salad.
- For a more elegant finish, this can also be served as individual portions in smaller flan dishes. You may need 2 rolls of pastry for this.
- This dish is great hot or cold for a buffet.
- For vegetarians: swap Parmesan with an alternative that is made with a vegetarian rennet – Parmesan is not strictly vegetarian.