Little Asparagus Tart

Ingredients

1 sheet	Savoury shortcrust pastry (Main)
200 g	Asparagus spears (Main)
2	Bacon rashers, middle
2 Tbsp	Canola oil
2	Shallots, large, sliced
4	Eggs, well beaten
1 to taste	Salt & freshly ground pepper

Directions

1. Set the oven to 200 degC.
2. Lightly oil a 20cm tart pan.
3. Gently press thawed pastry into the tart pan and trim. Line with foil.
4. Bake pastry for 15 minutes with baking beans or rice to keep it flat.
5. Remove beans and foil and continue cooking for 5 minutes. Remove from oven.
6. Meanwhile, trim asparagus spears and cut into 7cm lengths from the tip.
7. Chop remaining stems finely. Cover with boiling water in a bowl.
8. Stand for 1 minute then drain and pat dry. Saute bacon in the oil until crisp.
9. Add shallots and saute, until softened. Do not brown.
10. Beat the eggs and seasonings.
11. Place bacon and shallots in the cooked pastry shell.
12. Add asparagus pieces then place spears on top like the spokes of a wheel. Slowly pour in eggs.
13. Bake at 180 degC for about 30 minutes, until set.
14. Serves 3 as a light meal with salad or 2 as a main.

Tip: To prepare asparagus for cooking, first remove any tough white ends. Bend the spears, one at a time, until they break at a natural point. Alternatively, trim with a knife. Remove any tough scales with a vegetable peeler.