Recipe - Tilsit Asparagus and Tarragon Tart

Ingredients

• 80g quick-cooking polenta
• 230g plain flour
• ½ teaspoon salt
• 150g cold butter, chopped
• 1 large egg
• 1 leek, washed and finely sliced
• 1 tablespoon finely chopped fresh tarragon
• 30g butter, extra
• 1 medium zucchini, sliced into ribbons using a vegetable peeler
• 4 large eggs
• 1/2 cup crème fraîche or sour cream
• salt and freshly ground black pepper, to taste
• 160g tilsit or raclette cheese, grated
• 12 asparagus spears, trimmed and blanched
• 2 tablespoons roughly chopped roasted blanched almonds