Make this delicious creamy tart using mayonnaise instead of cream and layers of mushroom and asparagus.
½ cup Edmonds whole egg mayonnaise
1 sheet Edmonds shortcrust pastry, thawed
250g fresh asparagus, cut into 5cm pieces
250g button mushrooms, sliced
1 Tbsp olive oil
1 cup shredded tasty cheese
2 tsp Dijon Mustard
½ cup milk
1. Preheat oven to 190°C. Line a loose bottom tart tin with the shortcrust pastry, pierce pastry bottom with fork 6-8 times and bake for 10 minutes.