asparagus tart with crumbled feta and walnuts.jpg

Asparagus tart with crumbled feta and walnuts

Make ahead for an easy dinner that is delicious served hot or cold

How long will it take?

Approximately 1 hour

What’s the serving size?

Serves 2 as a main course or 4 as an entrée


What do I need?

  • 2 sheets frozen shortcrust pastry, thawed
  • 1 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 125g semi-dried tomatoes, drained and coarsely chopped
  • 2 bunches (340g) asparagus, trimmed, blanched, cut in half crossways
  • 4 eggs, at room temperature
  • 1/3 cup cream
  • salt and pepper, to taste
  • 40 g feta, crumbled
  • 1/4 cup walnuts coarsely chopped
  • mixed salad, to serve

How do I make it?

  1. Preheat oven to hot, 200°C
  2. Line base and sides of a lightly greased 35 x 11cm (base measurement) fluted tart pan with removable base with pastry. Trim excess pastry. Using a fork, prick base.
  3. Place on a baking tray. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake-blind 10 minutes. Remove weights and paper; bake a further 5-8 minutes, or until just coloured. Cool slightly.
  4. Reduce oven temperature to moderate, 180°C.
  5. Heat oil in a medium frying pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until soft. Remove from heat; cool slightly.
  6. Stir in tomato. Spread tomato mixture over base of pastry case.
  7. Whisk eggs, cream and salt and pepper in a medium jug until combined. Pour evenly over tomato mixture; then place asparagus spears, side by side, on top. Bake 25-30 minutes, or until set. While hot, crumble feta over the top of the cooked tart and allow to cool slightly, then sprinkle with chopped walnuts. Serve with salad.

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