This Pea, Asparagus & Burrata Cheese Tart is the perfect weekend fare. Serve with Pickled Cauliflower Salad for easy entertaining at anytime of the day.
Pea, Asparagus & Burrata Cheese Tart with Pickled Cauliflower Salad Recipe
445g ready-rolled frozen
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.