Vegetarian
- Serves8
- CourseMain meal
- Prepare20 mins
- Cook2 hrs
- Total time2 hrs 20 mins
Please 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.
Ingredients
- 600g cherry tomatoes
- 3 tbsp olive oil, plus extra for greasing and brushing
- 1 leek, finely sliced
- 2 x 450g bunches asparagus
- 3 eggs
- 3 tbsp creme fraiche
- 1 tsp Dijon mustard
- 1 lemon, zest
- 8 sheets filo pastry
DRESSING
- 2 rosemary sprigs, leaves picked
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 75ml extra virgin olive oil
Method
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.
Nutritional
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
Loading finished
0 added
0 in trolley
Quantity of Essential Cherry Tomatoes in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Cherry Tomatoes in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Leeks in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Leeks in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Waitrose Asparagus in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Waitrose Asparagus in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Free Range White Eggs in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Free Range White Eggs in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of WR Essential Crème Fraiche in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of WR Essential Crème Fraiche in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Dijon Mustard in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Dijon Mustard in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Lemon in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Lemon in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Jus-Rol Filo Pastry Sheets in trolley 0
0 in trolley.
Item price Price per unit
Sold out onlineView alternatives
0 added
0 in trolley
Quantity of Jus-Rol Filo Pastry Sheets in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Cooks' Ingredients Rosemary in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Cooks' Ingredients Rosemary in trolley 0
0 in trolley.
New lower price
0 added
0 in trolley
Quantity of Cooks' Ingredients Garlic in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Cooks' Ingredients Garlic in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Dijon Mustard in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Dijon Mustard in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Essential Red Wine Vinegar in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Essential Red Wine Vinegar in trolley 0
0 in trolley.
0 added
0 in trolley
Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0
0 in trolley.
Item price Price per unit
0 added
0 in trolley
Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0
0 in trolley.
Rating details
Rate this recipe
Select your rating
Overall rating (4/5)
4 out of 5 stars1 rating