I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Trim the woody ends of the asparagus and finely chop the chives. Set them aside.
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Trim the ends and cut them lengthwise. Wash in between all of the layers to remove sand and dirt.
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After you've washing the leeks and shaken off any excess water, slice the leeks crosswise into 1/4 inch thick slices.
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Saute the leeks in olive oil until soft and tender. Season them with kosher salt and pepper as they're cooking.
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In a pot of well-salted boiling water, add the asparagus and peas and cook for 1 minute.
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Remove the asparagus and peas after 1 minute and shock in a bowl of ice water to stop the cooking process. When cool, remove to dry.
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Prepare the custard base by whisking the eggs, creme fraiche, Dijon mustard, salt and pepper until well combined. Set aside.
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Brush each layer of phyllo with melted butter and olive oil and gently lay into a springform pan. Repeat wth all layers, rotating them as you go, to ensure an even crust.
After all layers have been added to the pan, carefully trim the over hanging phyllo dough with scissors.
Add the leeks, chives and peas to the custard base. Mix really well to ensure that everything is evenly disbursed.
Pour the custard into the phyllo dough lined springform pan. Place the tart pan onto a sheet pan.
Top the tart with the asparagus spears and sprinkle the parmesan evenly over the tart. Bake at 350 degrees for 40-50 minutes - just until the center is set.
Let the tart cool for 15 minutes before releasing the springform pan. Then, garnish with remaining chives and the zest of a lemon. ENJOY!