Pear and Asparagus Tart
Recipe: #35799
October 01, 2020
Categories: Cheese, Eggs, Asparagus Picnic, Potluck, Oven Bake, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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