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Asparagus, sundried tomato & olive loaf

This recipe creates a savory loaf packed with fresh asparagus, sun-dried tomatoes, and briny black olives, complemented by rich Gruyère cheese. Baked until golden brown, it offers a delightful combination of textures and flavors, perfect as a snack, light lunch, or appetizer.
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Servings: 10 people
Course: lunch/dinner
Cuisine: nordic
Calories: 2555.4
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Loaf Tin 900g/2lb capacity
  • 2 Mixing Bowls One large for dry ingredients, one medium for wet
  • 1 Whisk For combining wet ingredients and dry
  • 1 Grater For grating Gruyère or Beaufort cheese
  • 1 Baking Parchment For lining the loaf tin

Method
 

  1. Preheat your oven to 180°C (350°F) and grease a 900g/2lb loaf tin, then line it with baking parchment.
  2. Cut each asparagus spear into 3 pieces.
  3. In a large mixing bowl, whisk together the self-raising flour and thyme leaves.
  4. In a separate medium bowl, lightly beat the eggs, then whisk in the milk and 100ml olive oil until well combined.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
  6. Fold in the prepared asparagus pieces, pitted black olives, chopped sundried tomatoes, and grated Gruyère cheese.
  7. Pour the batter evenly into the prepared loaf tin, spreading it out gently.
  8. Bake for 45-50 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean.
  9. Let the loaf cool in the tin for 10-15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. Slice and serve warm or at room temperature.

Notes

1. For vibrant green asparagus and a slightly crispier texture, consider blanching the asparagus pieces briefly in salted boiling water for 1-2 minutes, then shocking them in ice water, before adding to the batter. Ensure they are thoroughly drained.2. Do not overmix the batter. Overmixing self-raising flour can develop the gluten too much, leading to a tough, dense loaf rather than a light, airy one. Mix until just combined.3. Quality of olive oil matters here, as it contributes significantly to the loaf's flavor. Using a good extra virgin olive oil will elevate the taste.4. To enhance the crust, brush the top of the loaf with a little extra olive oil halfway through baking.