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?
Preheat oven to hot, 200°C
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.
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.
Reduce oven temperature to moderate, 180°C.
Heat oil in a medium frying pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until soft. Remove from heat; cool slightly.
Stir in tomato. Spread tomato mixture over base of pastry case.
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.