SPRING TART WITH ASPARAGUS, PEAS, MINT & FETA
Serves 6
INGREDIENTS:
4 sheets of filo pastry
50g butter, melted
2 tbsp olive oil
1 leek, sliced
2 cloves of garlic, crushed
5 eggs
200ml double cream
100g crumbled feta cheese (or ricotta)
80g parmesan cheese, grated
120g peas
1 tbsp fresh mint, chopped
8 asparagus spears, cut in half
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180oC (160 fan)/360F/Gas 4.
2. Place a frying pan over a low heat and add the olive oil, then stir in the sliced leeks and garlic. Cover and cook for 5 minutes.
3. In a large mixing bowl, whisk the eggs and then pour in the cream, crumbled feta, and grated parmesan cheese. Season with sea salt and freshly ground black pepper and whisk together. Then fold in the cooked leeks and garlic; peas, asparagus and chopped mint.
4. Grease a tart tin with the melted butter. Brush each sheet of filo pastry with the melted butter and place the filo pastry sheet in the tin, one by one, in different angles so that each corner of the sheet isn’t overlapping on the rim. Spoon the tart filling into the centre of the tin and using the back of the spoon spread the mixture out evenly. Arrange the asparagus on top and gently press it into the tart mix.
5. Place the tart in the pre-heated oven for 30-35 minutes, or until golden on top and the centre of the tart is firm to the touch.
