Asparagus and courgette tart
Ingredients
- 1 roll Paneton savoury pastry defrosted
- 1 bunch asparagus chopped
- 1 courgette shaved using a peeler
- 4 eggs
- 1/2 cup cream or milk
- 1/4 cup fresh herbs – chives and parsley finely chopped
- 1 tsp salt and pepper to taste
Instructions
- Pre-heat oven to 180'.
- Grease and line your baking tin with baking paper- we used a shallow rectangle, it's easy to portion, but any will work
- Line with pastry, trimming the edges and saving the excess to decorate the top.
- Put a layer of baking paper on the pastry and fill with baking beans to blind bake – nobody wants a soggy bottom. Approximately 15 minutes.
- In a large bowl, mix the egg, herbs and cream well.
- Add veggies to the pastry and pour over the egg mix.
- Decorate the top with the leftover pastry – we did a cute lattice top, have fun with it.
- Bake for around 30 minutes, or until egg has just set.