Pear and Asparagus Tart

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (440.3 g)
  • Calories 754.8
  • Total Fat - 59.9 g
  • Saturated Fat - 31.1 g
  • Cholesterol - 604.7 mg
  • Sodium - 498.2 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 6 g
  • Sugars - 12.2 g
  • Protein - 34.9 g
  • Calcium - 224.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 41 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C

Step 2

Line the prepared tin, a shallow 20 x 34cm (base measurement) fluted tart tin with a removable base, trim away any excess pastry and place in the refrigerator for 30 minutes to rest

Step 3

Remove from the refrigerator and cover pastry base with baking paper, fill with pastry weights and blind bake for 10 minutes and then remove paper and weights and bake for a further 10 minutes or until golden

Step 4

Meanwhile, blanch the asparagus in a saucepan of boiling water for 2 minutes. Refresh under cold running water and drain on kitchen paper.

Step 5

Slice the pears and arrange the pears and asparagus in the base of the pastry case

Step 6

In a medium bowl, whisk the egg, cream and cheese together and pour over the pears and asparagus. Bake in oven for 30-40 minutes or until just set

Step 7

Remove from oven and sprinkle with the peppercorns

Step 8

Serve warm or at room temperature with a crisp salad

Tips & Variations


No special items needed.

Related