- 400 g ready-made puff pastry
- 14 spears asparagus, trimmed and cleaned
- 2 baby marrows, chopped
- ½ cup butternut cubes
- 100 g feta or goat's cheese
- 1 t fresh thyme
- 2 t fresh basil, chopped
- 2 free-range eggs
- 125 ml cream
- sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Line the base of an 18 cm diameter terracotta clay pot plant base or suitable pie dish with puff pastry. Place in the freezer for 15 minutes.
Lightly steam the asparagus and baby marrows then layer the vegetables and cheese on the pastry base and sprinkle with the herbs.
Beat the cream and eggs together and season with salt and pepper.
Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes, or until the egg is set.
Serve covered with a terracotta pot (optional).