If asparagus isn’t available, top the tasty tart with thinly sliced zucchini or thin stems of broccolini
500 grams puff pastry
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
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.