Mediterranean Antipasto Asparagus Tart
Dine Pic
Serves 8
   2 bunches fresh asparagus spears, woody end removed
   1 large sheet frozen shortcrust pastry, thawed
   100g capsicum strips, drained
   100g green olives, drained & chopped
   100g semi-dried tomatoes, drained & chopped
   100g Greek feta cheese, chopped
   1 cup thickened cream
    4 large eggs
   Fresh ground salt & pepper

Pre-heat an oven to 190º C (or 170º C for fan-forced ovens).
   Take a 22cm square tart tin and line it with a large sheet of prepared shortcrust pastry. Trim any excess.
   Fill the pastry with baking beans or rice and bake for 10 minutes. Remove beans or rice and set aside.
   Lightly whisk 4 eggs, season with salt and pepper and blend in cream.
   Spread olives, capsicum, feta cheese and semi-dried tomatoes over tart base. Top with egg and cream mixture and then arrange asparagus spears across the top of the tart.
   Bake uncovered for 35 to 40 minutes or until the mixture is just set in the middle.
   Allow to cool slightly before serving. Delicious hot or cold.

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