Asparagus, shallot and feta tart
Ingredients to serve 8
Friday 15 June 2012
6 sheets filo pastry
Hunk of parmesan
Knob of butter
Glug of olive oil
1 bunch asparagus (approx 250g)
2 free range eggs
50ml double cream
50ml whole milk
Salt and pepper
'Tis the season for cheap asparagus, which is always nice when you want to use a whole bunch of the stuff. If you keep some filo in the freezer you should be able to knock up a version of this tart at quite short notice.
Preheat the oven to 180C/gas mark 4. Butter and flour a 25cm tart dish and line with the first sheet of filo. Overlap the next sheet at a different angle so all sides of the dish are covered. Grate over some parmesan and repeat until you have used all 6 sheets.
Peel the shallots and cut into quarters, lengthways. Heat the butter and oil in a frying pan over a low heat and add the shallots. Cook for 15 minutes, stirring occasionally, until they are starting to soften and take on some colour.
Bend each asparagus spear near the base until it snaps and discard the ends. Slice the spears diagonally into roughly 2.5cm-long pieces and add them to the pan for about 2 minutes until a slightly paler green, then turn off the heat.
Crack the eggs into a small mixing bowl, add the cream and milk and whisk until combined.
Tip the shallots and asparagus into the pastry, pour in the egg mixture and crumble over the feta. Season lightly and bake for 30 minutes until the tart has puffed up and turned golden on top.
Taken from 'Kitchen & Co' by Ellie Grace and Rosie French (Kyle Books, £16.99).
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