Asparagus, Artichoke & Fetta Tart
Recipe: #30326
September 15, 2018
Categories: Cheese, Feta, Eggs, Artichokes, Oven Bake, Vegetarian, Vegetarian Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (213.2 g)
- Calories 485.4
- Total Fat - 31.4 g
- Saturated Fat - 10.5 g
- Cholesterol - 77.5 mg
- Sodium - 566.5 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 4.4 g
- Sugars - 2.6 g
- Protein - 20.5 g
- Calcium - 458.7 mg
- Iron - 3.4 mg
- Vitamin C - 48.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Join pastry sheets together side by side, with edges slightly overlapping to form a rectangle and press joint to seal.
Step 2
Cut a 2cm wide strip from edges and reserve.
Step 3
Place rectangle on a large oven tray lined with baking paper and brush the edges with egg and then return reserved strip on top of pastry edges to form a boarder and press gently to secure.
Step 4
Brush all over with egg and sprinkle with parmesan over pastry base and top with feta, onion, artichokes and asparagus and sprinkle with the thyme and season with salt and pepper.
Step 5
Cook in a hot oven (200C) for about 25 minutes or until pastry is golden.
Step 6
Serve garnished with thyme sprigs.
Tips
No special items needed.
0 Reviews
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