Ingredients

Method

• 1 T butter
• 1 T olive oil, plus extra for drizzling
• 1 leek, finely chopped
• 1 t garlic, crushed
• 100 g Comte cheese, grated plus extra for serving (optional)
• 6 free-range eggs, beaten
• ½ cup cream
• 2 T chives, chopped
• sea salt and freshly ground black pepper, to taste
• 400 g asparagus, blanched
• 1 T lemon juice

Method

Ingredients

1. Preheat the oven to 180°C. Melt the butter and olive oil in a saucepan.

2. Add the leek and gently fry until soft, then add the garlic and cook for another minute.

3. Beat the grated cheese, eggs and cream together and add the leek mixture and chives. Season to taste.

4. Pour the egg mixture into a lined 20 x 15 cm baking tray. Arrange 3/4 of the asparagus on top and bake
for 30 minutes, or until light golden brown.

5. Chop the remaining asparagus and toss in olive oil and lemon juice. Spoon over the tart and add more sliced cheese if using.

Cook's note: If you don’t have Comte cheese, substitute with ricotta or crumbled smooth feta. Adding protein? Fry up some pork bangers to serve on the side.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.