Antipasto Tart

INGREDIENTS

2 sheets savoury short pastry

350g Delmaine Antipasto Mix, including cheese (pit the black olives if preferred)

3 eggs

1/4 cup milk

salt and freshly ground black pepper to taste

DIRECTIONS

Preheat the oven to 200C. Preheat an oven tray.

Overlap the 2 sheets of pastry by 2-3cm. Using a rolling pin, lightly roll over the pastry to form one large sheet.

Line the base and sides of a 35cm x 11cm oblong flan tin (or similar) with the pastry and cut to fit. Prick the base with a fork.

Drain the antipasto mix and pat dry with paper towels. Place on top of the pastry base.

Whisk together the eggs and milk. Season. Pour evenly over the antipasto mix.

Place on the hot oven tray and bake for 35-40 minutes or until the filling is set and the pastry edges are golden brown.

Serves 4-6.