Requiring just 20 minutes prep time, this leek, Caerphilly and hazelnut filo tart makes the perfect vegetarian main for summer picnics and Coronation celebrations. Enjoy al fresco with simply dressed rocket leaves or steamed green beans topped with butter and a squeeze of fresh lemon.
If you can't get hold of Caerphilly (a crumbly Welsh cheese made from cow's milk), use crumbly Lancashire or even grated Cheddar, instead. Do be sure to double check your cheese is vegetarian if necessary.
1 Tbsp. lemon or traditional thyme, leaves picked and finely chopped
50 g butter, melted
4 large filo pastry sheets, we used Jus-Rol
125 g Caerphilly cheese, crumbled
150 g asparagus spears, trimmed
175 g garden peas, fresh or frozen
75 g blanched hazelnuts, roughly chopped
Directions
Step 1Heat the oil in a large frying pan over low heat and cook the leeks for 8-10min, or until softened. Set aside. In a large jug, whisk the eggs, cream, crème fraîche, mustard, thyme and plenty of seasoning until combined.
Step 2Preheat oven to 180° (160° fan) mark 4 and lightly brush a 28cm round fluted tart tin that's at least 3cm deep with some of the melted butter. Brush the top of a filo sheet with more butter; press into tin (butter-side up). Repeat with remaining filo sheets, rotating them so the base and sides of the tin are completely covered (leave excess hanging over sides). Put tin on a baking sheet.
Step 3Pour in the cream mixture, then scatter over the cheese, leeks, asparagus, peas and hazelnuts. Brush pastry edges with any remaining melted butter.
Step 4Cook in the oven for 45min, or until pastry is golden and the filling is set. Leave to cool in the tin for 15min before transferring to a serving plate. Serve warm or at room temperature.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
