ASPARAGUS & FETA TART

Recipe's preparation

Method:

1. Make pastry, refrigerate 15 minutes; self clean and dry TM bowl.

2. Snap woody ends from asparagus spears and discard or peel and cut up roughly.

3. Cut 4-5cm tips from asparagus spears and place into simmering basket; cut remaining stalks into 2cm lengths.

4. Place water into TM bowl and bring to boil; 3 min/100deg/sp 2.

5. Place asparagus stalks into TM bowl, simmering basket into bowl and cook 6 min/Varoma/Reverse/speed 2.

6. Remove simmering basket, empty and use to drain water from TM bowl retaining asparagus stems.  Allow to cool.

7. Very lightly grease a 26cm loose based tart tin, roll pastry out to a 30cm circle and use to line tart tin.  Trim edges, prick base and chill 15-20 minutes.

8. Preheat a moderately hot oven to 200 degrees C.

9.  Add spring onions to TM bowl with asparagus stalks and chop 5-10 seconds/speed4-5.

10. Add cream, eggs, thyme, vegetable stock concentrate and pepper; mix10 sec/speed 4.

11.  Line pastry shell with baking paper, fill with baking weights or dried beans and bake blind 20 minutes.

12. Remove weights and baking paper and bake a further 15 minutes before removing from oven, placing on a baking tray and reducing oven temperature to 180 degrees C.

13. Carefully pour mixture from TM bowl into pastry shell, scatter asparagus tips and feta or goat's cheese over and bake 35-40 minutes until puffed and golden.

14. Serve warm or cold.