THE DAIRY KITCHEN
Tilsit, Asparagus and Tarragon Tart
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
35 MINS
Cooking
1 HR 0 MINS
Serve up this indulgent meat-free winner as part of a wow feast!
Ingredients
80g quick-cooking polenta230g plain flour
½ 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
4 large eggs
1/2 cup crème fraîche or sour cream
salt and freshly ground black pepper, to taste
160g tilsit or raclette cheese, grated
12 asparagus spears, trimmed and blanched
2 tablespoons roughly chopped roasted blanched almonds
Handy Tips
Tip: If tilsit or raclette are unavailable, try using another Swiss-style cheese or your favourite bitey cheddar.
Method
- 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, sauté leek and tarragon in butter until soft and translucent, evenly spoon into the tart shell and top with zucchini ribbons. Whisk eggs and crème fraîche 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.
