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Pea, Asparagus and Burrata Cheese Tart with Pickled Cauliflower Salad

This spring tart is the perfect weekend fare. Serve with pickled cauliflower salad for easy entertaining at anytime of the day.

Pea, Asparagus and Burrata Cheese Tart with Pickled Cauliflower Salad

Serves 4

445g ready-rolled frozen 

shortcrust pastry

1 bunch asparagus, finely shaved

½ cup fresh peas, blanched

4 large eggs

⅔ cup single (pouring) cream

2 tbsp chives, finely chopped 

200g burrata cheese     

2 tbsp currants

Pickled Cauliflower Salad

¼ cup white wine vinegar

2 tbsp caster sugar

200g cauliflower, thinly sliced

2 baby white onions, 

thinly sliced

To make the salad, mix vinegar and sugar in a bowl until sugar dissolves. Add cauliflower and spring onions. Set aside.

Preheat oven to 180°C. Line a lightly greased 20cm springform cake tin with pastry. Trim excess and prick base with a fork. Arrange asparagus and peas in the tart. Place eggs, cream and half the chives in a bowl and season with salt and pepper.

Tear burrata over the bowl to catch cream, set burrata aside. Whisk until combined. Pour egg mixture into the tart. Add torn burrata. Bake for 40 minutes or until puffed and set. Add remaining chives and currants to cauliflower salad and serve salad with the tart.

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