Asparagus, Tomato And Feta Tart

• 2 sheets frozen pie dough, thawed
• 1 tbsp vegetable or olive oil
• 1 None medium red onion, finely chopped
• 4.5 oz sun-dried tomatoes, drained, coarsely chopped
• 13 oz asparagus, trimmed, blanched, cut in half crosswise
• 4 None eggs, at room temperature
• 1/3 cup heavy cream
• 1.5 oz feta cheese, crumbled
• 1 oz pitted kalamata olives, sliced
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F. Lightly grease a 14x4 inch tart pan.
2. Line base and sides of prepared pan with pie dough. Trim excess and prick base with a fork. Place on a baking tray. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper and bake for another 5-8 mins, or until light brown. Let cool slightly.
3. Reduce oven to 350u0b0F.
4. Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 5 mins, or until soft. Remove from heat and let cool slightly. Add tomatoes then transfer mixture to tart shell. Arrange asparagus spears, side by side, over tomato mixture.
5. Whisk eggs and heavy cream together. Season. Pour over asparagus mixture and sprinkle with feta and olives. Bake for 25-30 mins, or until set. Serve with mixed greens.

vegetable, red onion, tomatoes, crosswise, eggs, heavy cream, feta cheese, olives, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23090 (may not work)