Asparagus, Feta and Pesto Tart with Mesclun Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Whisk eggs in a medium bowl. Place pastry sheet on prepared tray and gently score around border of pastry 1cm from edge with a sharp knife (not cutting all the way through). Brush with a little of the egg mixture and bake (on middle oven rack) for about 10 minutes, until starting to puff and the pastry is golden.
2. Mix remaining egg mixture with milk and set aside. Remove woody ends from asparagus and slice 2-3cm long, on an angle.
3. Heat a little oil in a medium fry-pan on high heat. Cook asparagus for 2-3 minutes, until starting to brown. Set aside. While asparagus is cooking, spread pesto into base of baked tart.
4. Place cooked asparagus inside the border of tart and crumble over feta. Cut cherry tomatoes in half and arrange over tart evenly with cut-side-up. Carefully pour over egg mixture, top with pine nuts and season. Return tart to oven to bake for 12-14 minutes, or until egg is set.
5. While tart cooks, prepare salad. Roughly chop basil and thinly slice pear. Add both to a medium bowl with mesclun, oil and vinegar. Toss to combine and season to taste.
6. To serve, slice tart into 4-6 pieces and place onto plates. Serve mesclun salad on the side.