Need a quick, easy and family friendly dinner? This roasted capsicum and asparagus tart is a winner. It’s light, tasty and simple to make and a great vegetarian option. You’re guaranteed to have most of these ingredients in your kitchen or you can easily substitute. It’s perfect all year round but particularly nice in the Australian summer. Serve warm with a salad and dinner is done.
Shortcrust pastry (Use ready made frozen sheets or make your own if you’re that way inclined!)
100 ml cream
50g roasted red capsicum, cut into strips (about half a jar)
1small bunch baby asparagus
50g marinated fetta (roughly diced)
50g grated cheddar cheese
Salt & pepper to taste
Heat over to 180 degrees
Prepare quiche dish by spraying with light olive oil
Press shortcrust pastry into tin
Blind bake pastry (this is optional – save time by skipping this step)
Whisk eggs and cream in a large bowl
Add salt & pepper
Add grated cheddar cheese
Steam or sautee asparagus for a couple of minutes (be careful not to overcook)
Add roasted capsicum strips and sauté for a minute or so. Cool slightly.
Place capsicum and asparagus on top of pastry
You can make it really pretty by arranging asparagus neatly in rows or in a pattern. I prefer the rustic look (and it’s much quicker!)
Pour over egg mixture
Press roughly diced feta piece into top of quiche mixture
Top with chopped parsley
Cook in oven for approximately 30 mins (oven times will vary so keep your eye on it)
Serve warm with a green salad.
Perfect for any summer meal
Variations: Substitute feta for goats cheese which gives a lovely flavour.