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  1. Home
  2. mother s day lunch

Asparagus, artichoke and feta tart

This is a fabulous emergency dinner recipe to know! Made with most ingredients you'll probably have on hand, you can adapt its topping to whatever suits you! - by Chantal Walsh
  • 13 Jan 2017
Asparagus, artichoke and feta tart
Cook: 40 Minutes - easy - Serves 4 - Vegetarian - nut-free
Proudly supported by
This is a fabulous emergency dinner recipe to know! Made with most ingredients you'll probably have on hand, you can adapt its topping to whatever suits you!

Ingredients

1 ½ sheets frozen puff pastry, thawed

1 egg, lightly beaten

fresh lemon thyme sprigs

Topping

½ cup finely grated Parmesan cheese

125 g marinated feta cheese, drained

1 small red onion, halved, cut into 1 cm wedges

170 g jar marinated artichokes in oil, drained

1 bunch fresh asparagus, trimmed, halved crossways

2 tsp fresh lemon thyme

Salt and pepper, to taste

Method

  1. Join pastry sheets together, side by side, with edges slightly overlapping to form a rectangle. Press join to seal. Cut a 2cm-wide strip from edges. Reserve.
  2. Place rectangle on a large oven tray lined with baking paper. Brush edges with egg. Return reserved strips on top of pastry edges to form a border. Press gently to secure. Brush all over with egg.
  3. Sprinkle parmesan over pastry base. Top with feta, onion, artichokes and asparagus. Sprinkle with thyme. Season with salt and pepper.
  4. Cook in a hot oven (200C) for about 25 minutes, or until pastry is golden.
  5. Serve garnished with thyme sprigs.

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