asparagus tart
traditional first UK harvest is today (23rd April)!
The first harvest is traditionally on St. George’s Day (23rd April), spanning until the Summer Solstice (June 21st). Aim to celebrate this superfood’s short UK season. While I have seen it outside of these days (from Peru?!), there’s nothing quite like the sweet, freshly picked spears. It can be eaten raw, by itself, in salads, and on tarts.
It is high in fibre, vitamin K, antioxidants like Vitamin C and E, Vitamin A and folate (Vitamin B9). Folate is essential in pregnancy to prevent birth defects and also influences DNA, serotonin and dopamine synthesis.
I don’t believe any recipe compares to the humble, gently steamed asparagus with a little olive oil. As that doesn’t bring much to the newsletter, this week I bring you asparagus on a throne of puff pastry.
My tart is inspired by a dish I had in Marseille, though slightly less indulgent (drizzling some of the dressing over the tart is my version of the hollandaise). I had this with a very peppery lemon, mustard-dressed salad and new potatoes. You can make this and eat straight away, or make it ahead of time to eat at room temperature.
Asparagus Tart Recipe
Ingredients
400g asparagus
4 tablespoons of thick yoghurt (or 2 tablespoons yoghurt and 2 tablespoons of cream cheese)
zest from one lemon
150g green olives
handful of mint
375g sheet of puff pastry
one egg//spoon of m*lk alternative
70g walnuts
garlic clove// a wild garlic flower head
100g sourdough breadcrumbs
optional parmesan gratings
for the dressing: juice from one lemon, teaspoon of mustard and a table spoon of olive oil
serves four as a main
method
ASPARAGUS tarts
Wash the asparagus and remove the tougher ends by holding and snapping them off. This maximises spear length compared to blanket chopping with a knife.
In a bowl, mix yoghurt (optional cream cheese), lemon zest, finely chopped mint and the green olives torn in half. Season well.
Lay puff pastry onto an oven tray. Using a knife, carefully score and 1cm border around the edge. Inside the border, fork holes across the pastry and wash over the entire sheet with a whisked egg//m*lk. Cook at 200 degrees Celsius for around 20 minutes until a lovely brown colour.
While the pastry is cooking, make your pangrattato. Toast walnuts and bash//chop//grind to breadcrumb size. In a frying pan, gently toast sourdough breadcrumbs with minced garlic clove (wild garlic flowers) and a tablespoon of olive oil. Cook until brown and crisp - careful not to burn. Off the heat, add the ground walnuts.
To cook the prepared asparagus, place it into a large frying pan (you have a lid for). Add a good splash of water, the lid, and steam on the stovetop for around 4 minutes until the spears have changed to a deep green. Take off the heat and season with salt, pepper and a drizzle of olive oil.
Once the pastry is cooked, assemble the tart. First, use the back of a spoon to break down the puff pastry inside the border. Spread an even layer of the yoghurt mixture, followed by a single layer of asparagus spears and sprinkle over the walnut pangrattato. Crack over black pepper, a drizzle of oil and optional wild garlic flowers or heavy gratings of parmesan. Mix up the dressing to top and have with salad if you wish.
