Leek, Asparagus and Goat Feta Tarts

Johanna from The Passionate Cook is hosting this edition of "Waiter, There's something in my..." and the something is picnic food.

It's not quite picnic weather here - you'd need a waterproof blanket and several large umbrellas to even begin to attempt it but you can always get into the spirit of things.

When making picnic food you don't want anything too fussy or time consuming and as I've decided to make small savoury tarts, rather than going the home-made pastry route, Filo (or Phyllo) pastry makes a handy substitute.

The filling has been kept simple - a mix of leek, new season asparagus and this lovely local Goat Feta


It's then topped with a basic creamy egg mixture and baked until golden.



Leek, Asparagus and Goat Feta Tarts

Filo pastry
melted butter
grated Parmesan

Filling:
2 leeks, whites only, quartered, sliced
1 bunch asparagus, sliced diagonally
Meredith Dairy Goat Feta (or your favourite Feta)
2 eggs
½ cup cream
½ cup milk


Make the filling:
Heat a little oil and a knob of butter in a pan and when the butter has melted add the leek. Sauté gently until just softened before adding the asparagus. Stir them through and cook for a couple of minutes or until the asparagus has just started to change colour. Season with freshly ground white pepper and then let it cool before using.



Make the filo cases:
The filling will be sufficient to make 4 x 10cm/4 inch tarts.

Each tart case uses 6 layers of filo.

Butter the filo and lightly sprinkle it with a little finely grated parmesan. Place the next sheet over it and repeat the process until all 6 sheets are used - ending with a plain sheet. Place the assembled sheets into the tart tin and then mould it into shape.

It's not important to be too fussy when moulding as the rustic look is very appealing. Place these in the fridge until ready to use.

Assemble the tarts:

Divide the filling amongst the tart cases - crumble small pieces of feta over the tart. Don't be tempted to add to much as it is salty.



Place the eggs, cream and milk into a jug and whisk until combined.

Place the tarts onto a baking tray and then pour the egg mixture evenly amongst the cases.

Bake in a preheated 180°C/350°F oven for about 30 minutes or until puffed, golden and cooked through.

Let them sit 5 minutes before moving them to cool on a wire rack.



For easy transportation, as these are perfectly edible cold, place the tarts back in their tins - this should protect them from any damage and arrive at your picnic spot in pristine condition.