Asparagus, Cheese and Shallot Tart
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Category:
Savoury Pies & Tarts
Quantity: 4 Serves
Ingredients
- 1 quantity of Savoury Potato Pastry
- 2 shallots thinly sliced
- 1 tbs olive oil
- 10 thick asparagus spears split in half
- 2 eggs
- 3/4 cup cream
- 3/4 cup grated cheese
- salt
- freshly ground black pepper
Instructions
-
Roll out pastry and line the tart tin. Place in fridge for 30 minutes.
-
Preheat oven to 200˚C
-
Cover the pastry with baking paper and weight using rice, dry beans or ceramic pastry beads.
-
Bake for 12 minutes then carefully remove the paper and weights and bake for another 10-12 minutes, until golden. Allow to cool.
-
Again, preheat oven to 200˚C.
-
Heat the oil in a small pan and gently sautee the shallots until they are soft.
-
Add eggs and cream to a jug or small bowl and season with salt and pepper, then whisk them all together.
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Spread the shallots in the base of the tart and sprinkle with two-thirds of the cheese.
-
Trim the asparagus to fit lengthways and lay over the shallot and grated cheese.
-
Place the tart in the oven and carefully pour in the egg mix (prevents any spillage between the bench and the oven). Grind over a little black pepper and bake for 20 minutes, until just set.
-
Serve at room temperature.
Notes
- Link to recipe for Savoury Potato Pastry - Gluten Free
- Don't throw away any off-cuts from the asparagus. Freeze it to add to other asparagus and make asparagus soup.
- I use any suitable cheese that I have on hand, often a blend which may include some of the following: cheddar, a little parmesan, some mozzarella, gruyere, swiss...
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