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.
