Pea Tart with Asparagus
Pea tart with asparagus is a recipe featuring fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls watercress
- 400 g green asparagus
- Salt
- 80 g Butter
- 250 g filo dough
- 200 g sheep cheese
- 2 Eggs
- 100 g crème fraîche
- 100 ml whipping cream
- Pepper
- 1 tbsp Lemon Juice
- 150 g peas
Instructions
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1.
Rinse the watercress, shake dry and set aside about one‑quarter for garnish. Cut the asparagus to about 10 cm and blanch in a pot of boiling salted water for roughly 5 minutes, drain, shock in cold water, and let drip dry.
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2.
Preheat the oven to 200°C fan‑forced.
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3.
Melt the butter in a saucepan. Lightly grease an ovenproof dish (about 30x10 cm) with a little butter. Cut the filo dough slightly larger than the pan, place one sheet inside and brush with butter. Lay another sheet on top, spread butter, and repeat until all filo sheets are used.
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4.
Blend about one‑third of the sheep cheese with the eggs, crème fraîche, cream, and watercress. Season with salt, pepper, and lemon juice, then fold in the peas and spread the mixture over the filo base. Crumble the remaining sheep cheese on top and arrange the asparagus spears across it at roughly 2 cm intervals.
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5.
Bake in the oven for about 25 minutes until golden brown, let cool slightly, remove from the pan, garnish with the remaining watercress, and serve.
