Mediterranean Antipasto Asparagus Tart

Mediterranean Antipasto Asparagus Tart vegetarian recipe, from MiNDFOOD.

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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