Name: Asparagus, tomato and feta tart
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1 tablespoon vegetable or olive oil; 1 medium red onion, finely chopped; 125 gram semi-dried tomatoes, drained, coarsely chopped; 2 bunch (340g) asparagus, trimmed, blanched, cut in half crossways; 4 eggs, at room temperature; 1/3 cup cream; salt and pepper, to taste; 40 gram feta, crumbled; 1/4 cup sliced pitted kalamata olives; mixed salad, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed

1 tablespoon vegetable or olive oil

1 medium red onion, finely chopped

125 gram semi-dried tomatoes, drained, coarsely chopped

2 bunch (340g) asparagus, trimmed, blanched, cut in half crossways

4 eggs, at room temperature

1/3 cup cream

salt and pepper, to taste

40 gram feta, crumbled

1/4 cup sliced pitted kalamata olives

mixed salad, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Line base and sides of a lightly greased 35 x 11cm (base measurement) fluted tart pan with removable base with pastry. Trim excess pastry. Using a fork, prick base.

3.Place on a baking tray. Line pastry with baking paper; cover base with dried beans rice or pie weights. Bake-blind 10 minutes. Remove weights and paper; bake a further 5-8 minutes, or until just coloured. Cool slightly.

4.Reduce oven temperature to moderate, 180°C (160°C fan-forced).

5.Heat oil in a medium frying pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until soft. Remove from heat; cool slightly.

6.Stir in tomato. Spread tomato mixture over base of pastry case. Place asparagus spears, side by side, over tomato mixture.

7.Whisk eggs, cream and salt and pepper in a medium jug until combined. Pour evenly over asparagus mixture; sprinkle with feta and olives. Bake 25-30 minutes, or until set. Serve with salad.

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it.
Note

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Ingredients

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