0 added
Item price
£1.00Price per unit
£4/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 150˚C, gas mark 1. Start by cutting the tomatoes in half and laying them cut-side up on a baking tray. Sprinkle with salt and pepper and 1 tbspolive oil and slow-roast for about 1½ hours, until soft, sweet and sticky. Meanwhile, sauté the leek in a frying pan with 1 tbsp oil for 20 minutes, until soft and sweet; set aside.
For the dressing, pound the rosemary and garlic to a rough paste using a pestle and mortar. Add a handful (about 50g) of the roasted tomatoes and pound until they start to break down. Add the mustard and vinegar; stir well to combine. Pour in the extra virgin olive oil, stirring. Taste and season; the dressing should be quite coarse and textured.
Bring a large pan of salted water to a vigorous boil. Snap the asparagus spears near the base – they will naturally break off where the fibrous part ends – and discard the ends. Drop the asparagus into the water and cook for 1½ minutes; they should still be firm but not crunchy to bite. Remove with tongs, put into a bowl and immediately season and dress with the remaining 1 tbsp oil.
Mix the eggs, crème fraîche, mustard, lemon zest and sautéed leek with a good pinch of salt and pepper; set aside.
Preheat the oven to 200˚C, gas mark 6. Grease a baking tray (about 26cm x 36cm) with olive oil. Layer the filo into the tray, brushing with a little oil between each sheet, leaving a 3-4cm overhang (you will fold this up later to make the edge).
Once the filo shell is ready, scatter in the asparagus, then pour over the leek and crème fraîche mixture. Scatter over the remaining roasted tomatoes. Scrunch the overhanging filo into a scruffy, frilly edge, then brush with a little more oil.
Bake the tart on the bottom shelf of the oven for 20-25 minutes, until the pastry is crisp and lightly golden and the filling is just set. Serve warm, with the tomato dressing spooned over the top.
Typical values per serving when made using specific products in recipe
Energy | 1,515kJ/ 363kcals |
---|---|
Fat | 22.3g |
Saturated Fat | 5.2g |
Carbohydrates | 29.4g |
Sugars | 6.4g |
Fibre | 4.2g |
Protein | 11.2g |
Salt | 0.8g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.00Price per unit
£4/kg0 added
Item price
£9.50Price per unit
95p/100ml0 added
Item price
57p each est.Price per unit
£2.75/kg0 added
Item price
£2.50Price per unit
£10.87/kg0 added
Item price
£1.30Price per unit
21.7p each0 added
Item price
£1.00Price per unit
33.3p/100ml0 added
Item price
£1.15Price per unit
63.9p/100g0 added
Item price
35pPrice per unit
35p each0 added
Item price
£1.95Price per unit
£7.23/kg0 added
Item price
80pPrice per unit
40p/10g0 added
Item price
60pPrice per unit
60p each0 added
Item price
£1.15Price per unit
63.9p/100g0 added
Item price
£2.00Price per unit
40p/100ml0 added
Item price
£15.95Price per unit
£1.60/100ml