Asparagus tart with eggs mimosa
You know spring has well and truly arrived when British asparagus lands in the supermarkets. Steamed, grilled, roasted, sauteed…there isn’t much you cant do with asparagus. Such a beautiful vegetable in both flavour and appearance, this tart is an ode to a heritage classic, showcasing it in all its glory!
Ingredients
Tart
320g pre- rolled puff pastry - 1 egg beaten to glaze - 280g full fat greek yoghurt - 200g feta, broken into pieces - 1 lemon zested and juiced - 300g asparagus, trimmed - Pinch sea salt - 1 tsp olive oil - 2 hard boiled eggs - Fresh herbs to garnish
Dressing
2 tsp za’atar
2 tbsp sherry vinegar
6 tbsp extra virgin olive oil Pinch sea salt
Speedy red onion pickle (optional)
1 lime juiced
1 red onion, finely sliced Pinch sea salt
Method
Dressing and pickle
Make the dressing and pickle first so the flavours have some time to infuse.
Finely slice the red onion, pour over the lime juice, a generous pinch of salt and stir to combine.
Whisk the dressing ingredients together and set aside.
Tart
Preheat the oven according to the puff pastry package instructions (normally 220c)
Lightly score the edges of the tart 3cm in to create your crust. (Of course you can go bigger or smaller depending on how big you want your crust to be!)
Use a fork to prick the centre of the tart case, this will stop it rising too much and so create the base for for your filling.
Using a pastry brush, glaze the tart with your egg and place in the oven for around 12 minutes. Do check asked instructions too. The tart will be risen, golden and crisp on the outside when it is ready. Leave to cool on a wire rack.
Filling
While the tart is baking making your whipped feta filling. Blitz the feta, greek yoghurt and lemon zest in a food processor until smooth. You can add a squeeze of lemon juice to loosen but you are looking for a thick yoghurt consistency so be careful not to loosen too much. Set aside.
If you have one, heat a griddle pan until very hot and toss the asparagus in olive oil and a pinch of salt (a frying pan is fine too if you don’t have one). Griddle/ fry the asparagus until lightly coloured. Toss the Asparagus in the dressing ready for assembling.
Assemble
Spread an even layer of whipped feta over base of the tart, layering the griddled and dressed asparagus on top. Finish with a grating of boiled egg and an extra drizzle of dressing to cut through the richness of the whipped feta. Garnish with some fresh herbs- dill works really well here - and serve with your red onion pickle.
