1 cup flour
100g cold butter, chopped
125g sour cream
½ leek, finely chopped
½ onion, finely chopped
1 garlic clove, crushed
1 Tblspn extra virgin olive oil
1 bunch of asparagus, trimmed
¼ cup milk
100g goat’s cheese or feta
¼ cup grated Parmesan cheese
Salt & Pepper
To make the pastry put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add 3/4s of the sour cream slowly, more if it is not coming together. You want it to form a ball. Wrap in cling film and rest in the fridge for at least half an hour.
Roll out one ball of the pastry to about 5mm thickness and line a well-greased tart tin with it. Cover the pastry with baking paper and fill this with pastry weights or dry beans. Blind bake in a 180°C oven for 15 minutes. Remove the baking paper and beans and return the pastry to the oven for a further 5-10 minutes.
Meanwhile heat the oil in a pan and cook the onion, leek and garlic over a low heat until they are soft and translucent.
In a bowl whisk together the eggs, milk, Parmesan, left over sour cream from the pastry and salt and pepper.
Remove the par-baked case from the oven and layer the bottom with the sautéed onion and leek, then arrange the asparagus on top. Crumble the goat’s cheese over and finally pour in the egg mix.
Return to the oven and bake for 15-20 minutes or until the filling is firm to the touch.