Baked Asparagus & Mushroom Tart

Make this delicious creamy tart using mayonnaise instead of cream and layers of mushroom and asparagus.

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Prep Time: 10 mins Servings: 4-6
  • 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 eggs

    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.

  • 2. Meanwhile pan fry asparagus in oil over medium heat until tender. Remove and set aside. Pan fry mushrooms in oil over medium heat until golden brown.

  • 3. Spread layer of mushrooms onto bottom of baked pastry then add layer of asparagus on top. Sprinkle cheese evenly over.

  • 4. In a small bowl, whisk together eggs, mustard & mayonnaise. Season with salt and pepper. Gradually whisk in milk until smooth. Gently pour over cheese and vegetables and bake for 35 minutes, until set and lightly browned.

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