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Baked tart filled with artichokes, sun dried tomatoes, asparagus and brie cheese
Ingredients
- 500g short crust pastry
- 2 spring onions
- 12 halves artichoke hearts
- 12 cherry tomatoes
- 12 sundried tomatoes
- 8 asparagus stems
- 200g brie cheese
- Rocket leaves
- 300ml milk
- 3 eggs
- Salt and pepper
Method
Roll out the pastry about 3mm thick. Brush the tart mould with butter and line with pastry. With a fork make some slits. Put a piece of baking sheet and cover with baking beans. Cook at 180⁰c for about 10 minutes. Remove from oven and remove the baking beans. Meanwhile in a pan cook the sliced spring onions and mix with artichoke hearts and sun dried tomatoes. Put the mix in the pastry tart, add sliced brie cheese and the mix of eggs and milk. Season and bake for another 10 minutes, until cheese melts and mixture settle. Serve warm with some rocket leaves on top.
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