Bake this asparagus tart recipe with Tilsit cheese and tarragon. Serve as a great brunch idea or as an afternoon tea dish for guests. Make tart pastry with polenta for a crispy tart base that is easy and delicious.
Ingredients
80g quick-cooking polenta
230g plain flour
1/2 teaspoon salt
150g cold butter, chopped
1 large egg
1 leek, washed and finely sliced
1 tablespoon finely chopped fresh tarragon
30g butter, extra
1 medium zucchini, sliced into ribbons using a vegetable peeler
Blend polenta, flour, salt and butter in a food processor until it resembles fine breadcrumbs. Add egg and 2-3 tablespoons water and pulse until the mixture comes together in large clumps, adding more water if necessary. Turn dough onto a clean bench and bring together into a ball. Wrap and refrigerate for at least 30 minutes
Roll out the dough between two sheets of baking paper and use to line a 27cm x 21cm loose-based rectangle tart tin. Line the tart case with baking paper and fill with baking weights or rice. Blind bake at 180°C for 20 minutes before removing the paper and weights and baking for a further 10 minutes, or until dry to touch. Cool slightly
Meanwhile, saute leek and tarragon in butter until soft and translucent, evenly spoon into the tart shell and top with zucchini ribbons. Whisk eggs and creme fraiche together, season to taste and stir in cheese. Pour mixture into the tart and top with asparagus and nuts. Bake for 25-30 minutes until golden and set. Cool for at least 10 minutes before removing from the tin and serve warm or at room temperature
Tips & Hints
If tilsit or raclette are unavailable, try using another Swiss-style cheese or your favourite bitey cheddar.
