• 10
  • Serves

Baked Asparagus and Mushroom Tart with Mayonnaise

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

What You'll Need

  • ½ cup Praise Whole Egg Mayonnaise with Olive Oil
  • 1 sheet Pampas Shortcrust Pastry
  • 250g fresh asparagus, cut into 5cm pieces
  • 250g button mushrooms, sliced
  • 1 tbsp vegetable oil
  • 1 cup shredded tasty cheese
  • 2 eggs
  • 2 tsp Dijon Mustard
  • ½ cup milk

What to Do

  1. Preheat oven to 190°C. Line baking tray with 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.