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Asparagus & capsicum tart
So eggy, so cheesy. This tart can be made with many different vegetables, or if you want, you can even add bacon pieces to the filling. It's great for breakfast, but really works just as well as a midnight snack or for dinner!
Servings: 4
Ingredients
Pastry dough
- 180 g unsalted butter cold
- 250 g flour
- 125 g quark or sour cream / greek yoghurt
- pinch of salt
Filling
- 4 eggs
- 100 g ricotta
- 1/2 tsp salt
- 25 g Gruyere cheese, grated
- small bunch of garlic chives
- 1/2 red capsicum, sliced
- 1/2 bunch of green asparagus, cut in half
- 1 tbsp olive oil
Topping
- 25 g Gruyere cheese, grated
- 25 g ricotta
Instructions
For the pastry
- In a food processor, blitz the butter and the flour until it forms small crumbs.
- Add the quark and salt and blitz for a few minutes until the dough just comes together, but is still a little crumbly.
- Empty the crumb mix onto a sheet of plastic wrap and quickly form into a loose rectangle, wrapping it in the plastic wrap and touching it with your fingers as little as possible.
- Place dough into the fridge and let it rest for an hour.
- After resting, unwrap and place onto a lightly flowered surface. Roll out to about 5mm thickness. Lightly grease a 33cm x 9cm rectangular tart tin, then line with the pastry. Trim the edges. Pierce the pastry with a fork in a few places.
- Preheat the oven to 180ºC.
- Line the pastry with a large sheet of baking paper, add pastry weights (or rice, or dried chickpeas) and blind bake for 10-15min.
Filling
- Lightly beat the eggs with a fork. Add ricotta, grated Gruyere, chives and salt and combine.
- Cut the capsicum into strips, and the asparagus in half.
- Heat the olive oil in a frying pan, then add the asparagus and capsicum. Fry on high for about 2 minutes, until they start browning, but are still crisp. Set aside.
Assembly
- Once the pasty has blind baked, remove the paper and the weights, then evenly distribute the egg and cheese filling on the pastry. Gently press a strip of capsicum alternating with asparagus into the filling until the entire surface is covered. Sprinkle with the remaining Gruyere.
- Bake for 30 minutes or until the egg filling has set and is golden brown.
- Serve topped with fresh ricotta. Bon appetit!
