Asparagus, pea and feta tart
Recipe by Michael Rantissi of Kepos Street Kitchen
Serves 6
Golden buttery puff pastry topped with piquant goats cheese, spring vegetables and soft boiled eggs is the perfect brunch dish.
350g frozen green peas, defrosted
Zest and juice of 1 lemon
1 sheet puff pastry
3 tablespoons olive oil
10 asparagus spears, peeled
150 g goats feta, crumbled
3 soft boiled eggs
Olive oil, to taste
Salt and pepper, to taste
Micro herbs, to serve
Preheat the oven to 190°C and line a baking tray with baking paper.
Place peas, lemon zest, juice and 3 tablespoons olive oil in a Smeg hand blender mini chopper and blend until peas are crushed. Season to taste with salt and pepper.
Place the pastry on prepared tray and bake for 20 minutes or until golden brown and puffed. Set aside to cool to room temperature.
Heat a chargrill pan over high heat. Drizzle the asparagus with 1 tablespoon of olive oil, season with salt and pepper and cook for one to two minutes until just tender.
To assemble the tart, place the pastry on a serving or chopping board and top with crushed pea mixture and feta. Tear eggs in half and place on tart with grilled asparagus. Drizzle with olive oil and scatter with micro herbs.
Recipe created with the Smeg hand blender and 90cm Classic Thermoseal Oven.
