A Little Meat Free Easter Recipe

A Little Meat Free Easter Recipe

As the Easter long weekend approaches we thought we’d share a little recipe which can be enjoyed for brunch, lunch or a light dinner this long weekend. Its especially nice for a meat free Good Friday treat. We think it looks gorgeous too!

Asparagus and 3 Cheese Tart

Pastry:
180g butter
240g flour
1 tsp mustard
Salt
¼ Cup cold water

Process pastry ingredients, adding water gradually until a ball forms. (you might not need the whole ¼ cup). Wrap pastry in cling film and refrigerate for ½ hour.

Preheat oven to 180˚C.

Roll pastry out to fill tart tin.

Prick pastry and blind bake with weights for 15 mins.

Tart Filling:
220g Ricotta
200g Cottage Cheese
50g Smoked Cheddar Grated (you can also substitute this with parmesan)
6 Eggs
Salt + Pepper
2 Bunches Asparagus

Combine all the ingredients in a bowl except the asparagus. Once the tart shell is blind baked, pour in the egg mixture.

Snap off woody ends of asparagus and discard. Arrange asparagus on top of the egg mixture. You can fan the asparagus out to achieve a nice circular pattern, using any good off cuts to fill in the gaps.

Bake for 35-40 minutes until golden and set. Serve with a simple side salad.

 

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