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Mediterranean Antipasto Asparagus Tart

Mediterranean Antipasto Asparagus Tart vegetarian recipe, from MiNDFOOD.

Mediterranean Antipasto Asparagus Tart

Greek feta cheese and green olives in this antipasto dish add to its authentic Mediterranean flavour.

Serves 8

2 bunches fresh Australian asparagus spears, woody end removed

1 large sheet frozen shortcrust pastry, thawed

100g capsicum strips, drained

100g green olives, drained and chopped

100g semi-dried tomatoes, drained and chopped

100g Greek feta cheese, chopped

1 cup thickened cream

4 large eggs

Fresh ground salt and pepper

1 Pre-heat an oven to 190°C (or 170°C for fan-forced ovens). Take a 22cm square tart tin and line it with a large sheet of prepared shortcrust pastry. Trim any excess. Fill the pastry with baking beans or rice and bake for 10 minutes. Remove beans or rice and

set aside.

2 Lightly whisk 4 eggs, season with salt & pepper and blend in cream.

3 Spread olives, capsicum, feta cheese and semi-dried tomatoes over tart base. Top with egg and cream mixture and then arrange asparagus spears across the top of the tart.

4 Bake uncovered for 35-40 minutes or until the mixture is just set in the middle. Allow to cool slightly before serving. Delicious hot or cold.

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One Comment on Mediterranean Antipasto Asparagus Tart


  • jeanniebliss
    January 11, 2015 11:00 am

    this sounds fantastic and easy to do
    a dish to take to friends as we get together too
    vegetarian almost! but love eggs it is true
    great improvement on my ordinary quiches fresh and new
    thank you

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