Sun-dried tomato and asparagus tart | Women's Weekly Food
Tangy flavours of fetta and sun-dried tomatoes combine to create a perfect filling for these golden tarts.
Ingredients
- 170 gram asparagus, sliced very thinly lengthwise
- 2 (sheets) frozen shortcrust pastry, thawed
- 3 free-range eggs
- 1/3 cup (80ml) pouring cream
- 1/3 cup (25g) pecorino cheese, finely grated
- 1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly
- 60 gram fetta cheese, crumbled
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon rind strips
- 1 tablespoon lemon juice
- 2 teaspoon olive oil
- 50 gram fetta, extra, crumbled
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