If asparagus isn’t available, top the tasty tart with thinly sliced zucchini or thin stems of broccolini
Serves: 8–12
INGREDIENTS
500 grams puff pastry
Filling
2 tablespoons olive oil
small knob of butter
2 leeks, white and pale green part, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried tarragon
6 large eggs, size 7
¾ cup cream
2 tablespoons mustard, use Dijon or wholegrain
2 medium zucchini, grated
100 grams halloumi, grated
2 bunches slim asparagus, tough ends snapped off
parmesan, for grating
sea salt and ground pepper
METHOD
Lightly grease a 33cm x 23cm shallow swiss roll tin. Place a flat baking tray in the oven to preheat.
Preheat the oven to 170°C fan bake.
Roll the pastry out on a lightly floured bench to a 38cm x 28cm rectangle and fully line the tin, making sure the pastry comes right up the sides to the rim. Chill until ready to fill.
Filling: Heat the oil and butter in a sauté pan and add the leeks, garlic and tarragon with a big pinch of salt. Cover and cook until tender, stirring occasionally. Set aside until cooled.
Whisk the eggs, cream and mustard together and season generously. Stir in the cooled leeks and zucchini, then spread evenly in the tart shell. Scatter over half the halloumi, then top with the asparagus. Sprinkle over the remaining halloumi and add a generous grating of parmesan and a grind of pepper.
Place on the hot baking tray and bake for about 40 minutes or until the pastry is crisp and golden and the filling is set. Cool before removing from the tin. Serves 8–12, depending on the portion size.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.