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Chicken & Asparagus Tart

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Ingredients

2 Tsp Butter
3-4 Spring Onions Finely Sliced
2 Cloves Garlic Peeled and minced
300g Asparagus
4 Medium Free-range Eggs
100g Ricotta
50ml Whole Fat Milk
50g Parmesan Freshly Grated
300g Smoked Chicken Roughly Chopped
1 Tsp Smoked Paprika
Caesar Salad
2 Tsp Extra-virgin Olive Oil
1/2 Cup Nonfat Plain Greek Yogurt
1 Cup Shredded Parmesan Cheese
1 Small Clove Garlic
2 Anchovy Fillets
1 Lemon Juiced
1 Tsp Dijon Mustard
Pinch Kosher salt
2 Romaine Lettuce Hearts
Freshly Ground Pepper

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Chicken & Asparagus Tart

  • Medium

Ingredients

  • Caesar Salad

Directions

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Steps

1
Done

Pre heat oven to 180c. Line a pie tin with grease proof paper.

2
Done

Melt the butter and sauté the onion and garlic together until softened. Cut the woody part off the asparagus, then slice into 1 cm pieces and cook for a further minute, season and set aside.

3
Done

Meanwhile, in a bowl, beat the eggs, ricotta, milk and two-thirds of the Parmesan, then season.
Add the cooled asparagus mixture, along with the chicken. Gently stir it together, then pour into the tin, making sure all the ingredients are evenly distributed.

4
Done

Sprinkle the rest of the Parmesan on top, then put the tart on a baking tray in the oven for 20–25 minutes, until just about set in the middle. Cool, then slice into wedges and serve with the Caesar Salad.

The Cafe

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