- Shortcrust pastry
- 400g of asparagus
- 2 eggs
- 1 1/2 Tbsp mustard
- Around 150g of parmesan cheese
- A little bit of mascarpone
- Small bit of nutmeg
I started by making some pastry, feel free to just use ready made pastry as well I was just feeling super mad the day I made it....I mixed flour and butter in my food processor. My mother said the ratio of flour to butter should be 8 to 4 when I asked why she couldn't just say 2:1 she was just like no it's 8:4 , I tried to reason with her that it was the same thing but she was having none of it (she is now claiming she meant 8 ounces to 4 ounces but I'm having none of it)........ anyway you should have roughly double the amount of butter in flour.
Be careful not to over mix the pastry. Then add some salt and a little water until the pastry comes together. Then remove it from the processor and bring it together with your hands.
Then wrap it in cling film and place in the fridge for a around 20-30 minutes. I may have left my pastry in the fridge for too long even though my mom warned me not too. So when I went to roll the pastry it broke a little but my mom kept saying 'It's fine we can patch it'. So in theory you should have a nice round circle which you roll on to a rolling pin and then place on a dish greased with butter. But I actually had various pieces of pastry which we put together like a jigsaw puzzle. The former may be more efficient but if you view the latter as a game it's definitely more fun.
My not so perfect circle
My mother 'patching it'
Then you have to blind bake the pastry shell which involves putting grease-proof paper over the pastry and then placing cooking beans on the pastry or you can use rice if you don't have these. This stops the pastry from rising in the oven. Blind bake it at 180C for 25 minutes.
Despite all the patching the pastry came out grand. We even had some scraps left over to make a baby pastry case.
Then I let the pastry cool. For the filling I blanched the asparagus in hot water for five minutes.
Then I beat together two eggs with the mustard and then poured the mixture into the pastry case. I think I may use a little more egg next time as I thought the tart could have been a bit fuller.
Next I grated some cheese, I used parmesan mainly because it was the only cheese in my fridge along with a tiny bit of leftover mascarpone but you can use whatever cheese you want. Sprinkle most of the cheese over the egg mixture.
Then scatter the remaining cheese on top and season with salt, pepper and some grated nutmeg.
Then place the tart in the oven at 200C for 15 minutes until it's a nice golden brown.
The barbeque I went to was at a community gardens at my old university. I arrived kinda late in the day so didn't get to help much with the gardening but I did help with some peas.
A lot of the people were from the UCC Environmental society and I knew a lot of them from the Feeding the 500 event I was involved in back in February. Most of the events I have been to with Envirosoc tend to serve vegetarian food as a lot of members are vegetarian but I think some people drew the line at not having meat at a barbeque. There was still a lot of nice vegetarian and vegan food and I knew I wasn't at a typical barbeque when someone said 'Oh what are they?' and someone replied 'Meat sausages'. Here are some pictures of what I ate.
Vegetarian Sausages with Mushroom Pate
Vegetarian Sausages & Veggie Skewers
I also succeeded in making vegetarian marshmallows which we toasted on the barbeque. I made rose and salted caramel flavours and will post about them soon.
Here are some pretty pictures of the community gardens, you can check out the Facebook page here.