Asparagus, Artichoke & Cheesy Tart

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Asparagus, Artichoke & Cheesy Tart

Asparagus, Artichoke & Cheesy Tart

Stunning fresh summery flavours. A great recipe to take on a picnic or to share with friends.

Serves 4 – 6

1⁄2 recipe cheese pastry (pg 39) 150 ml cream
150 ml milk
3 large eggs plus one egg yolk Salt and pepper to taste

100 g Parmesan cheese, roughly grated
1 bunch fresh green asparagus spears, trimmed
1 tin artichoke hearts, drained and cut into quarters

  1. Preheat the oven to 200oC/180oC fan/Gas mark 6.
  2. Roll out pastry on a lightly-floured surface, and line a 24 cm tart tin.
  3. Chill for 10 minutes. Bake blind for 15 – 20 minutes until pastry is golden.
  4. Mix together cream, milk, eggs and egg yolk, salt and pepper. Add in approximately 80 g Parmesan cheese.
  5. Arrange asparagus spears and artichoke hearts over the base of the tart.
  6. Reset oven to 150oC/130oC fan/Gas mark 2.
  7. Pour over milk and egg mixture; top with remaining Parmesan cheese.
  8. Bake for 35 – 40 minutes or until the custard has almost set.
  9. Cool slightly and serve with a crisp, green salad.

Tip:

• Add in 300 g steamed broad beans and 1 small bunch spring onions, chopped, for a heartier tart.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.