Ingredients
• Cooking oil spray, for greasing
• 1 sheet frozen shortcrust pastry, partially thawed
• Plain flour, for dusting
• 1 eggwhite, whisked
• 3 rashers bacon, rind removed
• 5 button mushrooms, sliced
• 1 bunch asparagus, trimmed
• 2 eggs
• 15g parmesan, finely grated
• 1 Tbsp finely chopped chives
• Freshly ground black pepper, to season
• ¼ cup marinated feta
• Extra 3 eggs
• 250g punnet trussed cherry tomatoes
• 1 Tbsp olive oil
• Sea-salt flakes, to season
• Baby rocket leaves, to serve
Method
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Preheat oven to 200°C. Grease a pie tin with cooking oil spray, then line with baking paper.
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Roll out pastry sheet on a lightly floured surface to form a 27cm square. Line prepared tin with dough and trim around edge of tin, leaving a 5mm overhang. Line dough with baking paper and add baking weights. Bake for 15 minutes. Discard paper and weights and bake for a further 10 minutes. Brush base and sides with eggwhite and bake for a final 4 minutes. Set aside to cool.
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Line an oven tray with baking paper. Cut bacon rashers into 3 pieces. Put on prepared tray with mushroom and asparagus. Roast for 15 minutes.
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Put eggs, parmesan and chives in a large bowl and whisk to combine. Season with pepper.
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Arrange bacon mixture in tart shell. Pour egg mixture over bacon mixture and top with feta.
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Crack extra eggs, 1 at a time, into a cup, then pour over tart filling.
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Loosely cover tart with foil and bake for 30 minutes. Remove foil and cook for a further 10 minutes. Cool in tin for 10 minutes, then transfer to a wire rack to cool.
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Meanwhile, put tomatoes on same prepared tray, drizzle with oil and season with salt and pepper. Cook for 10 minutes, then place tomato on tart and top with rocket to serve.