Asparagus Tart
TIP: To remove base from sides. Place tin on top of a jam jar, the outer ring is easy to remove then.
- Contains Dairy
- Contains Eggs
Ingredients
- 375g pack shortcrust pastry
- 3 large eggs
- 7fl. oz double cream
- ½ teaspoon nutmeg
- Salt and ground black pepper, as desired
- 8oz thin asparagus spears, trimmed, cut into thirds
- 5oz grated Gruyère cheese
Instructions
Step 1
Roll out the pastry and line Ninja Foodi Zerostick 25cm flan tin. Run rolling pin over the top of tin to cut off excess pastry. Place in the refrigerator for about 30 minutes to chill.
Step 2
Preheat oven to 190°C/Fan 175°C.
Step 3
Place the flan tin on a baking sheet. Using a fork, prick base all over. Line the pastry case with greaseproof paper and fill with baking beans.
Step 4
Place the pastry base in the centre of the oven and bake for 15 minutes.
Step 5
Carefully remove paper and beans and bake for an additional 5 minutes.
Step 6
While the pastry is baking, place the eggs, cream and nutmeg in a medium bowl and whisk until combined. Season as desired.
Step 7
When pastry is cooked, remove from oven. Reduce oven temp to 180°C/Fan 165°C. Top with cheese and asparagus. Then pour over the egg and cream mixture.
Step 8
Place the tart in the centre of the oven and bake for 25 to 30 minutes.
Step 9
Cooking is complete when the tart is golden brown, and the middle is a little wobbly.
Step 10
Allow the tart to cool in the flan tin for 5 minutes and then remove from tin.
Step 11
Serve warm or cold with a salad.