Now, I usually lightly blanch my asparagus so it is bright green and firm to the bite. However, since I will soon have an abundance of my favourite green vegetable, I need to find new ways of incorporating it into main meals rather than leaving it forever as a side dish.
This tart is a variation of the caramelised onion and feta tart I made and wrote about earlier in the year. The pastry is the same, but instead of onions we have blanched asparagus as well as using a smear of pesto on the base.
The pesto I used was left over from last week's post and worked out quite well in this tart. (You can just buy pesto if you wish but the homemade stuff tastes out of this world.)
Whizz up the pastry in a food processor if you have one. Otherwise just rub the butter into the flour with your fingertips.
Asparagus, feta and basil pesto tart
Makes a long 30cm by 10cm tart or 4-5 small tarts
(if using a round tart tin just roll the pastry out large enough and add a few more eggs to the filling)
For the pastry
75g butter, cold, cut into cubes
1¼ cups plain flour
½ tsp salt
¼ tsp smoked paprika
a few grinds of black pepper
1 large egg yolk
3 Tbsp ice-cold water
For the filling
6 eggs, beaten
8 spears of asparagus, blanched in boiling water for 1 minute
100g feta, crumbled
1 cup grated Edam cheese
salt and pepper
3 Tbsp basil pesto
To make the pastry in a food processor: Pulse the butter, flour, paprika, salt and pepper together until a fine sandy consistency is achieved. Pulse in the parmesan. Add the egg yolk and cold water and pulse until the dough comes together. Turn out onto a floured bench and knead into a small flat disc. Wrap in cling film and refrigerate for 30 minutes to an hour.
To make the pastry by hand: Use your fingertips to rub the butter into the flour then use a spoon to mix in the egg yolk and water until the dough comes together.
Heat the oven to 180degC on bake. Place a metal baking tray in the oven to heat up.
Once the pastry has rested, roll out on a floured board so that it is large enough to cover your tart tin. Drape the pastry over the tin and gently press the pastry into the corners with your fingers. Trim the excess off with a knife.
Spread the pesto along the base of the pastry. Sprinkle over the feta and most of the Edam (save some for later). Arrange the asparagus spears over the top of the feta. Whisk together the eggs then gently pour over the tart. Sprinkle over the remaining cheese.
Place on the preheated baking tray in the oven and bake for 35 minutes or until the filling stops wobbling and the pastry is golden.
Remove from the oven and leave to rest for 10 minutes before slicing. Enjoy!
