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- 2 x sheets frozen ready made shortcrust pastry
- 1 bunch asparagus spears
- 1 x large leek
- 1 Tbls butter
- 3 x eggs
- 2 Tbls plain flour
- 1/2 cup cream
- 1 pinch salt to taste
- 50 g feta
Blind bake the pastry in a 36 x 13cm rectangular pie tin for 15mins at 180 degrees then remove and bake un-blind for a further 5-7mins.
Snap the hard bottoms off the asparagus and cook in salted water for about 3mins or until tender.
Fry the leek in the butter until softened, spread the cooked leek over the base of the cooked pastry.
Lay the cooked asparagus spears over the leek.
Mix together the eggs, flour, cream and salt then pour this mixture over the asparagus.
Top with small squares of the feta.
Bake in oven 180 degrees for approx 30 mins or until just set.
Serve with a garden salad and tomato salad.