Raglan Road Irish Pub & Restaurant, Orlando’s only authentic Irish pub, built entirely in Ireland, shipped Lock, Stock and Beer Barrel to Disney Springs™ The Landing!
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| Servings |
serving
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Ingredients
Filling:
- 1 tablespoon generousbutter
- 2 leeks thinly sliced
- 1/4 cup cream
- 12 in spears of asparagus cuthalf length ways
- 14 ounces Boilie goat’s cheese
- Salt and Pepper
Ingredients
Filling:
|
Rate this recipe!
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Instructions
- Preheat the oven to 350 degrees.
- Prepare the shortcrust pastry by sifting the flour into a bowl and adding the butter and salt. Use your fingertips to combine the ingredients until the mix resembles breadcrumbs.
- Add in the egg and use a knife to mix. The pastry should come together into a ball.
- Roll out the pastry and cut to fit your tart dish or dishes.
- Blind bake in the oven for 12 minutes.
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- In a medium sized pan, add the butter, let it melt and then add the chopped leeks. Saute for 5 minutes on a medium heat, then add the cream and seasoning and cook for a further 2 to 3 minutes to reduce the cream.
- In the meantime, place a large pot of hot water to boil with salt.
- Prepare a bowl of ice cold water on the side.
- When boiling, place carefully the asparagus in the water and simmer for 2 to 4 minutes depending on the size of the asparagus.
- Remove from the water with a spider or in a colander and place in the ice cold water. This will stop the cooking of the asparagus, keeping them green and crunchy.
- Fill the blind tart with the creamed leek, then place the asparagus spears on top, add the goat cheese on top of them.
- Place the tarts in the oven for 10 to 15 minutes to allow the cheese enough time to melt and caramelize.
- Serve with fresh leaves.
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