LIGHT ASPARAGUS & FETA TART

Phew! Christmas and New Year are done and so am I!

Every year I kid myself that I'll be careful and I won't over-eat (and over-drink) and every year, yes, well a dose of amnesia sets in. After succulent ham, mountains of potatoes, cranberries on everything, pavlova laden with pillows of whipped cream, tangy lemon curd and masses of berries, more-ish Christmas cookies (see last recipe), rich Christmas cake complete with marzipan and royal icing, NYE rich food and lots of cocktails (big weakness), wine and champers, I'm well and truly done... which is why this featherlight tart accompanied by a jewel-like salad was the perfect antidote to all that overindulgence. Now I just have to keep being mindful until I lose that extra kilo or two... or three.

PS you'll need a 20 - 23 cm tart tin with a removable bottom.

(Right now, I wish I had a removable bottom!)

INGREDIENTS

1 blind-baked shortcrust pastry shell, brushed with mixture of 1 egg yolk and 2 tsp cold water and rebaked in its tart tin in 200C oven for 5 minutes or until pastry looks shiny but not wet.

3 bunches of asparagus, trimmed

5 eggs

200g sour cream

1 cup milk

generous pinch sea salt

freshly ground black pepper

pinch fresh ground nutmeg

3 tbsp herbs of your choice (I used only dill but you can add parsley, tarragon, oregano or marjoram)

2 tbsp finely chopped spring onions

150g soft-ish feta or goat's cheese, cubed

150g cream cheese, haphazardly chopped

2 tbsp freshly grated Parmigiano Reggiano

METHOD

Preheat oven to 200C.

Prepare large bowl of ice water.

Poach asparagus spears in lightly salted boiling water for 3 minutes.

Quickly drain and refresh in ice water.

Wrap asparagus in heavy tea towel to absorb moisture.

Cut asparagus spears diagonally into bite-size pieces.

Beat egg, sour cream, milk, sea salt, pepper and nutmeg until blended. Add herbs and chopped spring onions and mix again.

Place half of the chopped asparagus into the prepared pastry lining your tart tin.

Top asparagus with half your feta cubes and blobs of cream cheese.

Repeat with another layer of asparagus and another layer of cheeses.

Open oven door, pull out shelf halfway and place your tart tin on a baking sheet in the oven.

Carefully pour your egg mixture into the tart tin until it reaches the top.

Even more carefully, slide shelf back into position and close oven door.

Bake for 20-25 minutes.

Open door, slide shelf out halfway again and scatter over Parmesan cheese.

Bake for another 20 minutes.

Let cool in the tart tin for a while (it's also lovely lukewarm) and remove from tin.

Serve with your favourite salad - easy on the dressing!.