Sun-dried tomato and asparagus tart

Step 1

Boil, steam or microwave asparagus until tender, drain. Refresh under cold water, drain.

Step 2

Line base and sides of four 11.5 cm (top measurement) round, loose-based fluted flan tins with pastry. Trim excess. Place in freezer for 20 minutes.

Step 3

Preheat oven to 200°C (180°C fan forced).

Step 4

Place tins on oven tray. Line pastry cases with baking paper. Fill with dried beans or rice. Bake 10 minutes. Remove beans and paper. Bake about 5 minutes or until browned lightly, cool 5 minutes.

Step 5

Reduce oven to 180°C (160°C fan forced).

Step 6

Whisk eggs, cream and pecorino together in large jug, season. Pour egg mixture in pastry cases. Top with tomato, fetta and thyme. Bake about 25 minutes or until set.

Step 7

Meanwhile, combine asparagus, rind, lemon juice and olive oil in a small bowl; season.

Step 8

Serve tarts topped with asparagus and extra fetta, sprinkle with a little more thyme, if you like.