Asparagus and gruyere filo tart

We are suffering this morning after a full day of drinking. We had been out for lunch to the Michellin starred Benares and had Champagne cocktails and then paired wines with our meal. We had then gone on to some friends joint birthday, where effectively we finished drinking about 12 hours after we started. So, todays dinner had to be super easy. This is where this tasty tart comes in. It is also lighter than most similar tarts which use shortcrust pastry as this uses filo.


What you will need
4 sheets filo pasty
1 leek
200g asparagus tips
2 table spoons creme fraiche
4 eggs
100g gruyere cheese
1 tea spoon mustard


Firstly slice the leeks and wilt in some butter for about 5 minutes.


Next, prepare the asparagus stalks and steam until cooked.


Mix together the creme fraiche, eggs and mustard, seasoning well with salt and pepper. Add the cooked leeks and grated gruyere cheese.


Prepare the filo pastry by layering two sheets horizontally, then two on top vertically, in a greased rectangular dish.


Top the egg mix and then arrange the asparagus spears over the top.

Bake in a preheated oven at 200 degrees for 30-35 minutes until the egg mix has set and the pastry has browned and crisped up.

Serve with a fresh green or tangy lemon and potato salad.