Asparagus Tart with Sour Cream Pastry

Ingredients

Sour Cream Pastry

2 cups flour

200g cold butter, chopped

½ - ¾ cup Tatua Sour Cream

Filling

2 bunches of asparagus, trimmed

½ cup Tatua Cooking Cream

3 eggs

100g feta-style cheese

Salt & pepper

Method

Sour Cream Pastry

• Put the flour and chopped butter in a food processor and process until it resembles fine breadcrumbs.
• With the processor running, add 1/2 cup of sour cream slowly, more if it is not coming together. You want it to form a ball.
• Divide the pastry in half, cover in cling wrap and rest in the fridge for at least 1/2 an hour. There should be enough pastry to make two tarts.
• If you don’t use all the pastry, simply freeze the leftovers for next time.

Filling

• Roll out your pastry and place in a well-greased tart tin (35 x 13cm oblong tin used in the photos).
• Press the pastry into the bottom and edges of the tart tin. Allow the pastry to overhang.
• Cover the pastry with baking paper and fill with either dried beans/rice or pie weights to blind bake in a 180C oven for 12 minutes.
• While the pastry is cooking, whisk together the eggs and cream with a pinch of salt & pepper.
• Remove the par baked case from the oven. Remove the pie weights and using a sharp knife trim the pastry to make a clean edge.
• Arrange the asparagus in the pastry case.
• Crumble the feta cheese over and then pour in the egg mix.
• Return to the oven and bake for 20-25 minutes or until the egg mix is just firm to the touch and pastry is cooked.