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Asparagus and courgette tart

Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Dessert, Lunch, Main Course, Snack

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

Method
 

  1. Pre-heat oven to 180'.
  2. Grease and line your baking tin with baking paper- we used a shallow rectangle, it's easy to portion, but any will work
  3. Line with pastry, trimming the edges and saving the excess to decorate the top.
  4. 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.
  5. In a large bowl, mix the egg, herbs and cream well.
  6. Add veggies to the pastry and pour over the egg mix.
  7. Decorate the top with the leftover pastry - we did a cute lattice top, have fun with it.
  8. Bake for around 30 minutes, or until egg has just set.