Alfresco feast Portable tarts and frittatas for dining outside
Serves 10-14
110g (⅔ cup) podded peas (about 350g unpodded)
340g asparagus, trimmed and cut into bite-sized pieces
12 eggs
½ cup coarsely chopped soft herbs, such as tarragon, chives and flat-leaf parsley
1 tbsp extra virgin olive oil
8 zucchini flowers, with stems attached, halved lengthways and pistils removed
Finely grated parmesan, lemon wedges, bread rolls, frisée and aïoli, to serve
1. Preheat oven to 200°C. Blanch peas and asparagus until just tender (2 minutes). Drain, then refresh and drain well.
2. Whisk eggs and 2 teaspoons water in a bowl to combine. Add herbs, season to taste, and stir well to combine.
3. Grease a 20cm x 30cm lamington tin and line with baking paper, then place in oven until hot. Drizzle with oil, then spread evenly with peas and asparagus and arrange zucchini flowers on top. Pour egg mixture into tin and bake until firm and cooked through (18-22 minutes). Leave to cool, then cut into large pieces. 4. Top with parmesan and serve with lemon wedges, or serve in bread rolls with frisée and aïoli. >