Sun-dried tomato and asparagus tart

Tangy flavours of fetta and sun-dried tomatoes combine to create a perfect filling for these golden tarts.

  • 1 hr 5 mins cooking (+freezing)
  • Serves 4
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Sun-dried tomato and asparagus tart
  • 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


Sun-dried tomato and asparagus tart
  • 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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