Name: Sun-dried tomato and asparagus tart
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 250 gram asparagus, trimmed, halved; 2 (sheets) shortcrust pastry; 3 eggs; 1/3 cup (80ml) pouring cream; 1/3 cup (25g) pecorino cheese, finely grated; 1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly; 60 gram fetta cheese, crumbled; 1 teaspoon fresh thyme leaves

Ingredients

250 gram asparagus, trimmed, halved

2 (sheets) shortcrust pastry

3 eggs

1/3 cup (80ml) pouring cream

1/3 cup (25g) pecorino cheese, finely grated

1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly

60 gram fetta cheese, crumbled

1 teaspoon fresh thyme leaves

Method

1.Boil, steam or microwave asparagus until tender, drain. Refresh under cold water, drain.

2.Line base and sides of 11.5cm x 34cm rectangular loose-based flan tin with pastry, joining pastry where needed. Trim excess. Place tin in freezer 20 minutes.

3.Preheat oven to 200°C (180°C fan forced).

4.Place tin on oven tray. Line pastry case with baking paper. Fill with dried beans or rice. Bake 10 minutes. Remove beans and paper. Bake about 5 minutes or until browned lightly, cool 5 minutes. Reduce oven to 180°C (160°C fan forced).

5.Whisk eggs, cream and pecorino together in large jug, season. Place asparagus into pastry case. Pour over egg mixture. Top with tomato, fetta and thyme.

6.Bake about 25 minutes or until set.

You can use one quantity of shortcrust pastry, page 4, instead of the store-bought sheets.
Note

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