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Recipe: Herb & Asparagus Tart

March 18, 2014

Recipe: Herb & Asparagus TartRecipe: Herb & Asparagus TartSummary: 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

  1. Pre heat the oven to 200C.
  2. 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.
  3. Grease your tart tin and line with pastry, trimming the excess. Fill the lined shell with the béchamel mixture.
  4. 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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Recipes  / Savoury Tarts & Pies  / Vegetarian

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