Baked Asparagus and Mushroom Tart with Mayonnaise

Preparation Time : 20 Minutes
Cooking Time : 45 Minutes
Serves : 4-6
Difficulty : Moderate

Baked Aspargus Mushroom Tart w Mayonnaise Praise 1000x600


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


  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.


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