Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

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(30 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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mrscla's picture
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Fabulous loaf.Have made this loaf three times now ,it freezes well too.
It is gorgeous as pre dinner nibble with drinks,or even just sitting in the garden with friends and a glass of wine, the last time of making it was to take to my daughters for that reason, the company was a good mixture of ages and it went down wonderfully well with everyone.
Certainly a favourite with me and my family!

wolfieman's picture
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Brilliant - again followed recipe and turned out so well I made it two days later. Jenny, have a go with the olives as my partner doesn't like them but really enjoyed this recipe. Great for pre-dinner nibble with drinks. A triumph!

hungry_jenny's picture

What can be used instead of olives as I'm not keen on their taste! Are there any other ingredients that could be added in too?

Cheers

Hungry Jenny x

cha08amd's picture
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A little disappointed as it looked devine. Seemed a little too bland and I followed recipe exactly, so not sure why. On a positive note it froze well.

Frantic Flapjack's picture
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This was very good. Served it with homemade tomato soup.
Only had 2 eggs but it didn't seem to make any difference to the texture.

jburton's picture

Hi Hulda, i dont suppose it would matter too much using tinned. Personally if it was me i wouldnt cook it first as i think it would be soft enough.x

jburton's picture

Ive been looking for a quick an easy recipe for bread, i do believe ive found it. This sounds gorgeous, my BF and I love asparagus/olives/gruyere cheese so this is an absolute must for me to make. We even lucky enough to have Asparagus growing in the garden. Yay!!!!!

gwenniep's picture
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Gorgeous, I made two small loves rather than one big loaf and put one in the freezer, very moorish very difficult to stop eating it as it is so delicious. Used sun dried tomato paste as couldn't find sun dried tomatoes at the time.

iskona's picture

Hello. Does anyone think it would be ok to use tinned asparigus in this as I have quite a stock :)

ghensler's picture
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this was totally the best totally delicious with cheese on!! will definitely make again

hilbree's picture
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Absolutely delicious. Have made this twice now but the second time cooked for 50 minutes as the first one was a bit gooey in the middle.

rachelwilliams's picture
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This tasted great and was perfect for pre-dinner nibbles, would also be lovely for a picnic or at a summer barbeque. Looked impressive and just as it did in the recipe image, will be making this again soon.

eliraud's picture
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Disappointed with what looked like a delicious combination of ingredients. Unfortunately the olive flavour from the oil and olives completely swamped the delicate flavour of the asparagus. Texture-wise my family found it a bit stodgy and much prefer my courgette loaf which is similar but much lighter in texture. I followed the recipe exactly so I don't think I shall be making this again.

nichojb's picture
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Delicious and so simple.
I used sunflower oil, asparagus tips - blanched for 1 minute and chopped the olives otherwise all the same. Next time I'll cook for longer than 35 mins as slightly gooey in middle (should have checked with skewer). Served with salad, all the family enjoyed and though I planned to try it cold next day, it all went so maybe next time :)

aristidis's picture

This is so yummy. It didn't last long and only 2 people ate it !!!!!!

I did it without the asparagus and with wholemeal flour, to make more healthy ........so I could eat more !! delicious

suesfilesparkie's picture
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I made the aspargus & tomato olive loaf my family enjoyed it
it is something i would make again.

sal4dyce's picture
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Absolutely delicious. Would make perfect picnic food. Great for veggies - a change from quiche. Will definitely make again.

soniag's picture
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This is truly delicious - and very moreish!!

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