Asparagus, Broad Bean and Feta Tart

I love buying and cooking with what's in season. Fruit and vegetables that are at their peak locally are not just cheaper, but they are also so much more flavoursome than when they are grown in a greenhouse somewhere or imported from overseas. It's also nice to know that I'm supporting the local farmers and greengrocers.

Asparagus is just lovely at the moment and whenever I see it at the greengrocer, I can't help but buy a bunch or two. It's so versatile and I could really eat it every day. Simply blanched and drizzled with oil, smothered in Hollandaise, dipped into runny boiled eggs or baked into tarts and quiches. Delicious!

For this weeks vegetarian dinner, I decided to make a tart. I had some broad beans in the freezer and a piece of feta in the fridge that needed using up. I used frozen pastry, because I'm lazy, but freshly made shortcrust would be so much nicer. If only I had more time in my day to make pastry from scratch!

This tart was really easy to put together and I served it with a light, roasted cherry tomato, baby spinach and rocket salad. On a sunny evening, it was a lovely light dinner. It would also be beautiful for a relaxed weekend lunch or picnic, sitting outside in the sun with a glass of wine and good friends.

Asparagus And Broad Bean Tart

1 sheet of frozen shortcrust pastry

A bunch of asparagus, woody ends snapped off

100g frozen broad beans

1 egg

50g Danish or creamy feta, chopped

A handful of mint leaves, finely chopped

6 Cherry tomatoes, halved

A couple of handfuls of baby spinach and rocket

A drizzle of balsamic vinegar

1 tsp toasted sunflower seeds or pinenuts

A drizzle of extra virgin olive oil

Salt and pepper to taste

Preheat oven to 200 degrees.

Take pastry out of the freezer and allow it to defrost.

Place on a lightly greased oven tray, score a line 1cm from the edge all around the outside.

Par bake for 5 minutes or until the pastry very lightly browns and puffs. Remove from the oven and set aside.

Place asparagus spears and broad beans in a heatproof container and pour over boiling water. Allow to sit for 5 minutes, then drain.

Remove skins from broad beans and set aside with asparagus spears.

In a bowl, combine egg, feta, mint and pepper to taste. Mix well to make it into a creamy paste with a few lumpy pieces of feta.

Spread this mixture onto the pastry sheet, keeping it within the border.
Arrange the asparagus and broad beans over the filling.
Return to the oven and bake for about 20 minutes, or until the pasty is golden and the egg and feta mixture is set.

While the tart is cooking, place cherry tomato halves and a good drizzle of balsamic vinegar in a tray and roast for 10 minutes or until the tomatoes are soft.
Remove from the oven and allow to cool.
Combine the rocket and baby spinach with the tomatoes. Sprinkle with seeds and add a drizzle of extra virgin olive oil and balsamic to create a dressing. The tomatoes will break down to create a dressing of sorts too, so don't add too much. Season to taste.

Serve the tart in large pieces with the salad on the side.

Enjoy!

And To Drink....

I have written about the 2007 Nepenthe Ithaca Chardonnay quite a few times before. When we bought it, we got a dozen, so there have been plenty of bottles to enjoy!

This is a gorgeous cool climate Chardonnay with lovely citrus and stone fruit flavours. There is a nice nuttiness from the oak, but it isn't overpowering.

With a light vegetarian dish, you don't want a wine that overpowers the subtle flavours of the food. This Adelaide Hills Chardonnay was perfect. It wasn't too heavy and the sweetness of the broad beans and asparagus matched beautifully with the fruit flavours in the wine. The saltiness of the feta wasn't too strong, so it still complemented the wine well.

As a wine to match with this weeks Meat-free Monday, the Nepenthe Chardonnay was wonderful!