Cindy’s Spinach and Asparagus Tart

Last nights dinner was a vegetarian affair.  I got the idea from Cindy who posted the recipe on her blog last week.  It is a fabulous meal for a busy week night and I served it with a lettuce, red pepper, onion, pineapple, cucumber and coriander salad drizzled with a vinaigrette dressing.

 

Ingredients

1 roll brown puff pastry (I used white)
1 packet baby spinach cooked and excess water squeezed out
1 tin white asparagus
(I used a bottle of green asparagus)
1 packet pitted green olives (I omitted these)
1 cup of grated extra mature cheddar
(I used 1 ½ cups)
4 eggs whisked
½ cup of cream
Salt and ground black pepper to taste
Ground nutmeg (I omitted this)

Method

1. Preheat the oven to 180°C.
2. Line a dish with the puff pastry.
3. Layer the spinach on the pastry shell.
4. Layer the asparagus over the spinach.
5. If using the olives, layer over the asparagus.
6. Cover with the cheese.
7. Mix the cream into the eggs, seasoning with the salt, pepper and nutmeg and pour into the dish making sure to cover all the cheese.
8. Bake for 30 to 40 minutes.

 

Submitted by:  Mandy Frielinghaus, Mauritius

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