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Asparagus and courgette tart
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Pin Recipe
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Course
Dessert, Lunch, Main Course, Snack
Servings
8
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.