Sticky roasted tomato, rosemary and asparagus tart with tomato dressing

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Mix the eggs, crème fraîche, mustard, lemon zest and sautéed leek with a good pinch of salt and pepper; set aside.

5. 5

   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).

6. 6

   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.

7. 7

   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.