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Asparagus, feta and dill tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Perfect for picnics or al fresco dining, this tart is a delightful and light meal for warm evenings.
Ingredients:
  • 2 sheets brand frozen shortcrust pastry, defrosted
  • Olive oil spray
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 bunch asparagus, trimmed, cut into 5cm pieces
  • 3 eggs, lightly beaten
  • 83.33 gm cream
  • 40.00 ml dill, finely chopped
  • Pinch of salt
  • Pinch of coarsely cracked pepper
  • 60g Danish feta cheese, crumbled
  • Green salad, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced). Lightly grease a 33cm x 11cm rectangular loose bottomed tart pan. Line the base and sides with pastry, prick the base with a fork, line with baking paper sprinkled with pastry weights or dried pasta. Bake for 5 minutes, then remove paper and weights. Continue baking for another 6-8 minutes until light golden and crisp. Remove from oven and lower the temperature to 180°C (160°C fan-forced).
  • In a medium frying pan over medium heat, warm the oil. Sauté the onion for 3 minutes. Add garlic and asparagus, cook for 2 minutes, stirring frequently. Take off the heat and let it cool slightly. Spread the asparagus mixture in the tart pan.
  • Combine eggs, cream, dill, salt, and pepper in a jug until smooth. Pour evenly over asparagus mixture and sprinkle with feta. Bake for 25–30 minutes until firm. Allow to cool in the pan, then slice and serve, seasoning to taste.

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