Summary: It’s that time of year when gardens are giving the last of the summer bounty. I have a fridge heaving with parsley, chives, asparagus and cherry tomatoes. Not to mention some left over béchamel Mr Ask made. It was all begging to be a delicious tart. Mr Ask suggested I use up the béchamel and omit the tomatoes and I’m so glad I did! This has a wonderful mousse like texture that still holds it’s shape. I love the way the herbs form so much of the flavour. It would make a wonderful brunch or lunch dish paired with a tomato salad. My tart tin is on the large side, so be sure you’re filling will fit in the one you intend to use. I used a pre made sour cream short crust, although any short crust is fine.
Ingredients
- 1 sheet short crust pastry
- 2 cups thick béchamel sauce, cooled
- 2 eggs
- 2 bunches chives, chopped
- 1 small bunch parsley, chopped
- 3 tblsp finely grated Parmesan
- 1 cup cheddar cheese, grated
- 2 bunches asparagus, trimmed
Instructions
- Pre heat the oven to 200C.
- Add the cooled béchamel, herbs, cheese & Parmesan together. Taste for seasoning and add salt & pepper to taste. Once you are happy, stir in the eggs until well mixed.
- Grease your tart tin and line with pastry, trimming the excess. Fill the lined shell with the béchamel mixture.
- Top with the asparagus and bake for 20-25 mins. The tart should be browning and obviously set at the edges. Allow to cool for 10 mins before removing from the tin and cutting.
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