Make this delicious creamy tart using mayonnaise instead of cream and layers of mushroom and asparagus
What You'll Need
½ cupPraise Whole Egg Mayonnaise with Olive Oil
1 sheetPampas Shortcrust Pastry
250gfresh asparagus, cut into 5cm pieces
250gbutton mushrooms, sliced
1 tbspvegetable oil
1 cupshredded tasty cheese
2 tspDijon Mustard
What to Do
Preheat oven to 190°C. Line baking tray with shortcrust pastry, pierce pastry bottom with fork 6-8 times and bake for 10 minutes.
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.
Spread layer of mushrooms onto bottom of baked pastry then add layer of asparagus on top. Sprinkle cheese evenly over.
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.