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Mediterranean Antipasto Asparagus Tart
Serves 8
Ingredients
2 bunches fresh Australian asparagus spears, woody end removed
1 large sheet frozen shortcrust pastry, thawed
100g capsicum strips, drained
100g green olives, drained and chopped
100g semi-dried tomatoes, drained and chopped
100g Greek fetta cheese, chopped
1 cup thickened cream
4 large eggs
Fresh ground salt and pepper
Method
Pre-heat an oven to 190°C (or 170°C for fan-forced ovens). Take a 22cm square tart tin and line it with a large sheet of prepared shortcrust pastry. Trim any excess. Fill the pastry with baking beans or rice and bake for 10 minutes for shape. Remove beans or rice and set aside. Lightly whisk four eggs, season with salt and pepper and blend in cream. Spread olives, capsicum, fetta cheese and semi-dried tomatoes over tart base. Top with egg and cream mixture and then arrange asparagus spears across the top of the tart. Bake uncovered for 35-40 minutes or until the mixture is just set in the middle. Allow to cool slightly before serving.
Fresh Australian Asparagus, October 2008
