An impressive looking and tasting tart that celebrates one of Spring's freshes flavours.
Makes a 28cm tart.Products used:
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Large 40 x 30 cm Flexible Non-Stick Silicone Baking Mat
MasterClass Quarry Marble Rolling Pin and Stand
MasterClass Crusty Bake Non-stick Fluted Round 28cm Quiche Tin
MasterClass 31cm Aerating Ball Whisk
MasterClass Edgekeeper Self-Sharpening 9cm (3.5") Paring Knife
Ingredients:
300g plain flour
150g butter
½ tsp of salt
100ml ice cold water
5 free range eggs
350ml milk
100ml sour cream
½ tsp dried oregano
Salt & pepper for seasoning
80g of crumbled feta cheese
1 bunch of asparagus
Method:
Pre-heat oven to 180°C.
To make the pastry, pour the flour and salt into a mixing bowl.
Dice the butter into cubes and add to the flour, then using your fingertips rub the butter into the flour to form a crumbly mixture.
Pour in half the water and gently mix to form a soft dough.
If you need to add the remaining water, add in a little at a time until the dough comes together.
Transfer the pastry to a clean lightly floured work surface and knead for 20 seconds. Then cover and place in the fridge to rest.
If your asparagus is narrow you won’t need to cook it, however if it is at least 1cm thick then cook in boiling water for 30 seconds, then place in cold water to stop the cooking process.
Remove the pastry from the fridge and roll out to approximately ½ cm thick.
Place the pastry into a tin, carefully push the pastry into the corners and press up the sides.
Place the pastry case intro a freezer for 5 minutes, this helps to make sure there is no shrinkage of the pastry.
Whisk together the eggs, sour cream, milk, oregano and black pepper.
Add the asparagus and feta cheese to the pastry, then pour in the egg mixture.
Bake for 35-40 minutes or until the pastry is crisp and the egg mixture is firm.
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