A light and flaky spring tart. Made with a walnut feta spread on the bottom and layered with rapini, asparagus, ribbons of zucchini and a sprinkle of peas, all on a flaky puff pastry. Perfect for outdoor dinner parties or as a simple lunch.
Serves: 6
Ingredients
FOR THE WALNUT FETA SPREAD
- 1 clove of garlic, peeled and roughly chopped
- 1/2 cup walnuts
- a handful of basil
- 1 anchovy
- 1/2 cup olive oil
- 140g feta
- Juice of half a lemon
FOR THE TOPPINGS
- 1/4 bunch of rapini
- 7 stalks of asparagus
- 1 zucchini
- 1/2 cup peas, thaw if frozen
FOR THE PUFF PASTRY
- 450g puff pastry, thawed if frozen (2 sheets of puff pastry)
- 1 egg, beaten
Method
- Preheat the oven to 425°F.
- In a food processor, blitz together the garlic, walnuts, basil, anchovy, and olive oil until it all comes together. Then add the feta and lemon juice; blitz until just combined.
- Parboil the rapini, then add to a bowl of ice water to retain its colour. In the meantime, cut off the woody ends of the asparagus.
- On a lightly floured surface, place both sheets of puff pastry together so that they are slightly overlapping. Use a rolling pin to roll both sheets together so they create one single rectangular shape. Transfer the pastry to a baking tray lined with parchment paper. With a sharp knife, cut a 1/2-inch border around the edges. Place the excess dough on top of either side, so it creates an edge around the pastry.
- Use a fork to prick the surface of the pastry, then lightly brush the border with the beaten egg.
- Spread the walnut feta mixture evenly inside the border of the pastry. Drain the rapini and place on top. Layer the asparagus in between any extra spaces. Using a peeler, peel the zucchini into ribbons and place along the top of the pastry. Sprinkle the peas evenly across the pastry.
- Drizzle with olive oil and bake for 25 – 30 minutes until the pastry is puffed and golden.
- Let cool for about 15 minutes. When ready to serve, drizzle with a bit more olive oil and garnish with basil leaves.
