Mushroom and Asparagus Tart. A perfect dish for summer or winter. The base of this recipe can have any addition of vegetables. I made a seperate tart with pumpkin, capsicum, mushrooms and asparagus – equally delicious. There really is something special about making your own pastry.
1 large onion – sliced thinly lengthways
1 cup cream
1 bunch asparagus, ends trimmed
1/4 cup parsley roughly chopped
200 grams button mushrooms sliced
1 Cup tasty cheese – grated
100 grams feta cheese – crumbled
Salt & Pepper
1 tablespoon butter
1 1/2 cups plain flour
100 grams chilled butter, chopped
1-2 tablespoons water
To make the pastry, process the flour and butter in a food processor until mixture resembles breadcrumbs. Add egg and water and pulse until a dough forms. Turn onto a lightly floured surface. Shape into a disc. Wrap in plastic wrap and chill for 20 mins.
Preheat oven to 170C fan-forced. Grease your tart tin – any shape you prefer.
Roll out the pastry on a lightly floured surface until 5mm thick. Ease into prepared pan and trim edges. Chill for 10 mins. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for another 10 mins or until pastry is dry. Remove and set aside when done. Meanwhile:
Sauté your onions with some olive oil until they are soft and fragrant. Put aside and cook the mushrooms in the same pan with 1 tablespoon butter, salt & Pepper to season. Add in the chopped parsley and cook until softened. Put aside.
Beat your eggs well, add in the cream, beat and add in your grated tasty cheese. Season with Salt & Pepper.
Add the onions and mushrooms into your tart. Pour in the cheesy cream mixture and arrange the vegetables nicely so they don’t all end up in one area. Sprinkle with the feta cheese and add the raw asparagus on the top. and put into your oven for around 30 minutes or until cooked.
Kali Orexi ??