Nut-crusted leek & asparagus tart





1½ cups almond meal

¼ cup Brazil nuts, finely chopped

½ tsp fine salt

¼ bunch rosemary, finely chopped

125g unsalted butter, softened

2 leeks, chopped

4 cloves garlic, minced

½ bunch thyme, finely chopped

2 bunches asparagus, sliced

1 bunch tarragon leaves, chopped

4 eggs

200ml cream

sea salt flakes and freshly-milled black pepper

100g goats cheese, crumbled

fennel salad, to serve


1. Preheat oven to 180°C. Combine the almond meal, Brazil nuts, salt and rosemary in a large bowl and mix well. Add 90g butter and rub with fingertips, then mix in 2 Tbsp iced water and knead gently to form a dough. Roll out between two sheets on non-stick baking paper and then line into a Thermostone® 2L Round Pie Dish. Bake for 20 minutes, then set aside.

2. Sauté the leeks, garlic and thyme in the remaining butter in a medium frying pan over a low heat for 5 minutes, until softened. Mix in the asparagus and tarragon. Whisk the eggs and cream together and season with salt and pepper, then fold in the leek mixture and goats cheese.

3. Pour the leek mixture over the nut base and bake for 30 minutes, until set and golden on top. Allow to cool slightly, then serve with fennel salad.

Fast Ed’s Note: Apply Thermostone® lid to store leftovers for later. Pop open lid vent when microwave reheating.