Name: Leek, Caerphilly & Hazelnut Filo Tart
Cook time: 55 min
Yield: 10
Ingredients: ½tbsp olive oil; 2 leeks, finely sliced; 3 medium eggs; 400ml double cream; 150g crème fraîche; 2tsp Dijon mustard; 1tbsp lemon or traditional thyme, leaves picked and finely chopped; 50g butter, melted; 4 large filo pastry sheets, we used Jus-Rol; 125g Caerphilly cheese, crumbled; 150g asparagus spears, trimmed and roughly chopped; 175g garden peas, fresh or frozen; 75g blanched hazelnuts, roughly chopped

VMG Recipes