‘She may not look like much, but she’s got it where it counts, kid.’
(Can you name that movie quote?)
Usually I’m one for following a recipe, finding the most recommended recipe, double checking which flavours go together – especially when cooking for other people. But I totally winged this tart which I cooked for a family Christmas nibble, and, I must say, it was delicious and I was pretty pleased with myself ;-)
I made it again just to check it wasn’t a fluke, and I’m relieved to say that it was still a success the second time ’round.
You could serve this tart in larger slices with a salad as a vegetarian main, but I prefer it in smaller squares as a pre-dinner nibble.
In the spirit of winging it, this recipe doesn’t contain exact measurements – just go with the flow, make it to your tastes!
Asparagus, Goats Fetta & Beetroot Tart
Preheat oven to 200°C and take 2 Pampas Butter Puff Pastry sheets out of the freezer. Heat a large frying pan to medium heat. Add a splash of olive oil and a knob of butter until it melts and foams. Add 1 leek, sliced, 1/2 red onion, sliced and 4 cloves crushed garlic, cracked pepper and sea salt flakes – cook for around 10 minutes.
Meanwhile, line two baking trays with baking paper. Fold the edges of each pastry sheet over to form a 1.5cm border. Lightly beat 1 egg with a tablespoon of water and use a pastry brush to brush egg wash over the edges of pastry. Place one pastry sheet onto each prepared tray. Bake for 5 minutes or until starting to puff. Remove from oven and prick centres lightly with a fork.
Spread Beerenberg Balsamic Beetroot Relish over the centre of each pastry. Spoon over the leek, onion and garlic mixture. Top with crumbled non-animal rennet goats fetta, 2 bunches of trimmed raw asparagus spears and a handful of pine nuts.
Return trays to the oven and bake for a further 10 minutes, or until pastry is puffed and golden. Slice and serve!
Note: this is not an ad for any of these brands, they’re just the products I liked and used!