Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

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(29 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Cuts into 10 slices

Spring flavour in every bite of this savoury bake

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
317
protein
11g
carbs
22g
fat
21g
saturates
5g
fibre
3g
sugar
3g
salt
1.04g

Ingredients

  • 100ml olive oil, plus extra for greasing
  • 250g asparagus spears, each cut into 3 pieces
  • 200g self-raising flour
  • 1 tbsp thyme leaves
  • 3 large eggs, lightly beaten
  • 100ml milk
  • handful pitted black olives
  • 100g sundried tomatoes, roughly chopped
  • 100g Gruyère or Beaufort, grated

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
  2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
  3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

Recipe from Good Food magazine, May 2009

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Comments

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Hayleybobs91's picture
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This recipe is really easy to make and it tastes great!! It's quite an expensive loaf of bread to make once you've bought all the ingredients but its worth it for a special occasion :-) tastes lovely warm

cdacn1's picture

Just taken thus out of the oven and it looks great :-) Was looking for something different for packed lunches. Look like it's going to be yummy.

stonefruit's picture
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Yummy! I didn't have other cheese than parmesan, and used quite a lot of it, maybe double than recommended above. A divine combination of tastes, at any rate.

claylow's picture
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Love this, I used normal mature cheddar and it was very tasty. Saved a slice to try it cold. Will definately make this again.

pommet1963's picture
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Made this for a friends drinks party and so many people asked for the recipe

chrissiepe's picture
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I have made this loaf so many times now either for a summer bbq party or as 'tapas' style starter. The recipe has been passed on to many friends who love it as much as I do and enjoy making a recipe that is easy, successful and delicious! Great favourite with my 2 veggie kids.

artysin's picture
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I must have now cooked this at least a dozen times and have passed this recipe on to six friends. Great idea for a starter or main course and brilliant as a leftover for lunch to take to work.

mammyveggie's picture

I haven't tried this yet but i'm planning to make in advance for a picnic and then freeze. Can anyone give advice who has had success with freezing?
Was it still nice texture? how long to defrost?
Thank you

amywalsh1985's picture
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I made this to go with smoked salmon pate (I omitted the olives). I did think it went nicely and it was tasty, however I found it quite "wet" for bread (maybe I did something wrong) and when I ate a slice on it's own I also thought it was a bit too eggy tasting.

katyatom's picture
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loved this loaf! easy, moist and great to take for a boat ride or picnic.

dideto's picture

Can anyone tell me did they try it cold the next day i am planning to make it for a party the day before thanks

provene's picture
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Even in my oven this only took 40 minutes, but OMG the flavours! Mary, you are the best on this excellent site, I always try your receipes and I'm never disappointed.

kathryndonna's picture
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The jury's out on this one. It was more like cake than bread in texture and slightly greasy from the oil. Not unpleasant though and I may well give in another try in the summer to see if it takes on a different effect as part of an al-fresco lunch.

vickyluongo's picture
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Absolutley divine and soooo easy. I have made this twice in a weekend. 2nd time I used half mature cheddar and half gruyere - I like this way even better as top is more browned with the cheddar. I made it to go on the table at a dinner party and went down a treat - even with my hubby who doesnt like veg!

frambolade's picture

Great recipe, just decided not to add olive oil as I used sundried tomatoes in oil.
Try swapping asparagus, tomatoes or olive with other available ingredients :)
enjoy

bananatea's picture

as suggested left a little longer in oven. i replaced around 40g of gruyere with mature cheddar to soften the taste. Result; works really well. VERY tasty! I am going to freeze the rest untill 2days time as apparently it freezes well. I do not want to chuck this! VERY DELICIOUS!

puddingnpie's picture
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Tasty stuff! I found it a touch too moist, so reduced the milk content by a tablespoon or so.
Also I found that the asparagus got rather overdone, so I briefly blanched only the chunky stem bases before adding all the cut asparagus to the mix.
Don't be mean with the olives! :)

mickyjohnson's picture

Tried this recipe today must say it was de-lish will certainly make it again. I used sun blush tomatoes as I couln't get sundried at the time. Very nice, needed cooking for a little longer though.

haitch's picture

i added ham to replace the tomatoes - yummy!

janlewcad46's picture

very tasty, turned out beautifully. Took another 10 mins to cook on a lower temperature. I only used half the amount of cheese to lower the fat content.

I was not sure about the 'cakey' texture though, I think next time I may try the ingredients in a bread dough not with SR flour.

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