Asparagus, pea and feta tart

INGREDIENTS

Serves 6

350g (2½ cups) frozen peas, thawed overnight 

Grated zest and juice of 1 lemon 

4 tablespoons olive oil, plus extra for drizzling 

1 sheet store-bought all-butter puff pastry, about 20cm x 30cm

12–14 asparagus spears, peeled and trimmed 

150g feta cheese 

3 soft-boiled eggs 

Micro herbs, to garnish (optional)





METHOD

1. Preheat the oven to 190C. Line a large baking tray with baking paper. Put the peas in a bowl and crush them. Stir in the lemon zest, lemon juice and 3 tablespoons of the olive oil. Season with salt and freshly ground black pepper and set aside. 

2. Put the pastry on the prepared tray and bake for about 20 minutes, or until golden brown, puffed up and very firm. Remove from the oven and set aside to cool to room temperature. 

3. Heat a chargrill pan or a barbecue grill plate to high. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Cook for 1–2 minutes, until grill marks appear. 

4. To assemble the tart, put the pastry on a serving board or chopping board (this will make the tart easier to cut) and top with the crushed pea mixture. Crumble the feta evenly over the tart. Tear the eggs in half and arrange them on the tart. Top with the grilled asparagus and sprinkle with sea salt and cracked black pepper. Drizzle with olive oil and scatter over micro herbs, if using.


Note: The pastry has a long cooking time. Once cut, it needs to be able to hold its shape and soak up the juices.

This is an edited extract from Middle Eastern Feasts by Michael Rantissi and Kristy Frawley (Murdoch Books, $39.99).