Asparagus & Mozzarella Spinach Tart


How It's done:


12 asparagus spears
4 cups of baby spinach
4 spring onions, chopped
1/4 cup mozzarella, shredded
3/4 cup feta, crumbled
Store bought shortcrust pastry
1/2 tbsp olive oil
5 eggs
1 cup milk
Salt and pepper to taste


Preheat the oven to 190 degrees Celsius. Line a non-stick baking tin with pastry sheets and set it aside (you can place it in the freezer while you complete the rest of the steps. This will help stop the pastry from going soft when you add the other ingredients.) In a large pan, heat olive oil, adding spring onion, asparagus and spinach. Cook until asparagus becomes slightly tender then transfer to a colander and press lightly with the back of a spoon to remove excess liquid. In a large bowl, whisk eggs and milk, gently stirring in the feta and mozzarella. Season with salt and pepper. Add the asparagus spinach and onion to the egg and cheese mix and gently fold through. Pour the entire mixture into the bottom of the tart crust and bake for approx. 45 minutes or until the tart is set and the top is golden brown. Remove from the oven and allow the tart to stand for 15 minutes before serving.

Cooking Time

45 min