British asparagus is in season right now, so
make the most of this deliciously sophisticated veg while you can
Asparagus,
Shallot & Feta Tart
Serve:
8
·
6 sheets of filo pastry
·
Hunk of Parmesan
·
6 shallots
·
Knob of butter
·
Glug of olive oil
·
1 bunch of asparagus (about 250g)
·
2 free-range eggs
·
50ml double cream
·
50ml whole milk
·
50g feta cheese
·
Salt and pepper
1.
Preheat the oven to gas mark 4/1800C/3500F.
Butter and flour a 25cm tart dish and line it with the first sheet of filo pastry.
Overlap the next filo sheet at a different angle so that all sides of the dish
are covered. Grate over some Parmesan cheese and repeat until you have used all
six sheets.
Butter
and flour a 25cm tart dish and line it with the first sheet of filo pastry
2.
Peel the shallots and cut into quarters,
lengthways. Heat the butter and oil in a frying pan over a low heat and add the
shallots. Cook for about 15 minutes, stirring occasionally, until they start to
soften and take on colour.
3.
Bend each asparagus spear near the base until it
snaps and discard the woody ends. Slice the spears diagonally into roughly
2.5cm-long pieces, and add them to the frying pan for about 2 minutes until
they are a slightly paler green, then turn off the heat.
Bend each asparagus spear near the base until it snaps and discard
the woody ends.
4. Crack the eggs into a small mixing until combined. Tip the shallots
and asparagus into the pastry, pour in the egg mixture and crumble over the
feta. Season lightly and bake for 30 minutes until the tart has puffed up and
turned golden on top.
