Easy asparagus tart

Tuna and asparagus tart

Each tart gives 4 portions

250ml (1 cup) butter beans (canned & drained OR cooked), pureed 200ml fat free milk 4 eggs 2 tsp mustard powder 1 tsp salt ½ tsp ground pepper ½ cup chopped onion* 1 can tuna (in saltwater), drained* 200g cooked asparagus OR 1 can asparagus, drained* 120g Mozzarella cheese, grated

1. Preheat the oven at 180°C.

2. Spray one large or 2 smaller pans with Spray & Cook.

3. Puree the butter beans with 100ml of the milk.

4. Pour into a bowl and add the rest of the milk, the eggs, mustard powder, salt and pepper and stir until mixed.

5. Add the onion and tuna. Mix lightly.

6. Pour the mixture into the pan (or divide into the 2 smaller pans)

7. Top with the asparagus

8. Sprinkle the grated cheese on top and bake for 35 minutes or until set.

* Using green fresh asparagus is preferable as the colour and texture is possibly more appealing. * For a sweeter tart you can use pineapple instead of onion. This ingredient can also be left out completely if you prefer. * Lean bacon can also be used instead of tuna as an alternative

This tart can easily be frozen if preferred.

Adapted from: Eet vir Volgehoue Energie 2 (pg. 46) by Liesbet Delport RD(SA) and Gabi Steenkamp RD(SA)