This was so easy to make and delicious! This could be made as individual tarts using a bit more pastry and a cookie cutter to cut small circles to fit into a cup cake tray. Just chop the asparagus and mix egg in a jug to pour small amounts of the egg mixture over individual tarts, Just a word of warning you may need a spoon or knife to cut off the flow of the egg mixture as it will continue to flow out in clumps sometimes overflowing the tart cases!
1 sheet of frozen puff pastry defrosted.
about 200g of greek fetta cheese
two bunches of asparagus, pre steamed until just tender
6 large free range eggs
250 mls (1 small carton) of pouring cream
Press pastry into your favourite deepish pie dish.crumble in half of the cheese, arrange the asparagus on top then sprinkle the rest of the cheese.
In a separate bowl beat eggs with a fork, season with a little salt- remember the fetta is also salty. Mix in about three quarters of the cream and pour over the asparagus and cheese.
Drizzle most of the remaining cream in a spiral pattern over the top. (this gives a variety of texture to the dish so you will get patches of lighter textured less eggy creamier sections in your tart.)
Bake in a moderately hot oven until the egg mixture is set, and the top is a light golden colour, Make sure it is not too hot so as to burn the top.
Variations;
Keeping the basic egg mixture with cream the variations are endless....
Roast vegies and fetta or
Mushroom and your favourite cheddar cheese
pancetta, fetta and sweet corn.... tuna... oven roasted tomato and basil....
You can add as many or as few flavourings as you like, however sometimes simplicity works best.
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