Asparagus and Twin Cheese Filo Tart
Finding a vegetable-based dish that the whole family will get into can be a real challenge. So take my advice: add some cheese and pastry, and you’ve got a winner on your hands.
8 sheets ?lo pastry
100g unsalted butter, melted
2/3 cup (160ml) thickened cream
100g vintage cheddar cheese, grated
salt and pepper
2 bunches asparagus, trimmed
120g feta, crumbled
¼ bunch dill leaves, chopped
roasted cherry tomatoes and salad rocket, to serve .
1 Preheat oven to 190°C. Brush a ?lo sheet with the melted butter, then place a second sheet on top, overlapping slightly. Brush again with butter, then continue until all the ?lo and butter have been used. Press into a greased 26 x 9cm rectangular tart tin and bake for 10 minutes until pale golden.
2 Whisk the eggs, cream and vintage cheddar in a bowl, then season with salt and pepper. Pour into the prepared tart pan, then arrange the asparagus, feta and dill on top. Bake for 15 minutes until just set. Serve with roasted cherry tomatoes and salad rocket.