Serves: 6 as a starter or light lunch
Ingredients
1 x 500g bunch asparagus, ends trimmed
5 spring onions, finely sliced
1 tbsp extra virgin olive oil
Ground sea salt and pepper
1 x 230g pack ready-rolled puff pastry
1 Benna Ġbejna Moxxa cheese, roughly crumbled or shredded
2 eggs, lightly beaten
250ml Benna fresh cream
A small bunch of fresh dill and basil, chopped
Method
Preheat the oven to 200°C.
Trim the tough ends of the asparagus. Set aside 6 asparagus stems and cut the remaining into 3cm pieces. In a pan, fry the spring onion and asparagus in 1 tbsp olive oil until softened, then set aside to cool completely.
Unroll the pastry sheet onto a tart dish, keeping the pastry on the baking paper that it’s rolled into. Use this paper to help you position the pastry evenly over the dish, then gently press it into the edges and remove excess paper. Fill the pastry with the asparagus filling and spread to the edges of the tart. Add the ġbejna cheese on top of the filling and place the tart in the fridge while you prepare the egg mixture.
Mix the eggs, cream, herbs, salt, and pepper in a bowl and pour the mixture into the tart. Arrange the remaining asparagus stems on top.
Bake the tart for 10 minutes, then lower the oven temperature to 180°C and bake for another 20 minutes until the pastry is golden and the asparagus starts to char a little. Leave to sit for 15 minutes before cutting into slices and serving. This tart is great served warm or at room temperature.
