Name: Sun-dried tomato and asparagus tart
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 170 gram asparagus, sliced very thinly lengthwise; 2 (sheets) frozen shortcrust pastry, thawed; 3 free-range 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; 1 tablespoon lemon rind strips; 1 tablespoon lemon juice; 2 teaspoon olive oil; 50 gram fetta, extra, crumbled

Ingredients

170 gram asparagus, sliced very thinly lengthwise

2 (sheets) frozen shortcrust pastry, thawed

3 free-range 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

1 tablespoon lemon rind strips

1 tablespoon lemon juice

2 teaspoon olive oil

50 gram fetta, extra, crumbled

Method

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

2.Line base and sides of four 11.5 cm (top measurement) round, loose-based fluted flan tins with pastry. Trim excess. Place in freezer for 20 minutes.

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

4.Place tins on oven tray. Line pastry cases 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.

5.Reduce oven to 180°C (160°C fan forced).

6.Whisk eggs, cream and pecorino together in large jug, season. Pour egg mixture in pastry cases. Top with tomato, fetta and thyme. Bake about 25 minutes or until set.

7.Meanwhile, combine asparagus, rind, lemon juice and olive oil in a small bowl; season.

8.Serve tarts topped with asparagus and extra fetta, sprinkle with a little more thyme, if you like.

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