Skip to content

Spring Asparagus, Pea and Feta Tart

Recipe

Put your asparagus to good use with this tasty tart.

Serves: 6 people | Prep time: 15 minutes | Cooking time: 25 minutes

British | Main

Ingredients

  • 1 x 320g pack Ready Rolled Pastry
  • 350g Asparagus
  • 300g Frozen Peas
  • 4 Spring Onions
  • 100g Feta Cheese
  • 100g Garlic & Herb Soft Cheese
  • 1 Small Lemon
  • 40ml Olive Oil
  • 3medium Eggs
  • Sea Salt and Black Pepper
  • A little Milk, to brush the pastry
  • Flat Leaf Parsley, to decorate  

Method

  1. Preheat the oven to 200°C/Gas Mark 6.
  2. Unroll the pastry and place onto a greased baking sheet.
  3. Score a 2cm border around the edge of the pastry with a sharp knife – don’t cut straight through the pastry.
  4. Brush the border with a little milk.
  5. Prick the middle of the pastry with a fork.
  6. Bake in the oven for about 20 minutes, until the edges are browned and the bottom is crisp – push the middle down with the back of a spoon during the cooking.
  7. Meanwhile, cook the peas in a saucepan with some salted boiling water for 5 minutes.
  8. Drain well and mash.
  9. Put into a bowl and add the olive oil.
  10. Wipe the spring onions and slice very thinly.
  11. Grate the rind from the lemon and juice the lemon and add both to the peas along with the spring onion – season with some black pepper and mix together.
  12. Trim the asparagus and griddle for about 5 minutes until   charred.
  13. Lightly boil the eggs and peel and cut into quarters.
  14. Put the cooked pastry case onto a chopping board and spread the base with the soft cheese.
  15. Top with the peas, eggs, asparagus and crumble over the feta cheese.
  16. Decorate with some flat leaf parsley and serve.