Asparagus is in season (have you seen how they grow?) and I have been trying to find every recipe under the sun to make the most of their cheap, cheap goodness. This asparagus and pumpkin tart is everything; it’s sweet, salty, crunchy, soft, light and filling. Serve it with a simple garden salad and a Spring-time cocktail and you’re good to go.
1 sheet of puff pastry, rolled a bit thinner (or make your own if you dare!)
1⁄2 brown onion, thinly sliced
3/4 cup of cubed, baked pumpkin
2 bocconcini balls (approx. 20g each)
100ml pouring cream (or milk if you’d prefer)
Salt and pepper to taste
5 asparagus spears, ends trimmed
70g firm feta cheese
1. Pre-heat oven to 160° Celsius
2. Cut pumpkin into 2cm x 1 cm pieces put on lined baking tray.
3. Grease a rectangular fluted flan tin (13 x 36 cm), then line tin with pastry, ensuring the tin is fully covered and there are no holes in the pastry.
4. Blind bake pastry, by placing baking paper onto the pastry (allowing it to hang over the edges) fill the baking paper with pie weights or rice and cook for 20 minutes. Remove pastry weight and baking paper and cook for a further 2 minutes. If there are any bubbles on the base poke it with a knife and it will burst. Allow to cool.
5. Place pumpkin in oven for about 15 minutes or until a bit browned.
6. Caramalise the onions by putting the thin slices in a pan on low heat with a teaspoon of caster sugar and a teaspoon of olive oil.
7. Spread the caramelised onion and cubed, baked pumpkin over the base of the tart. Break up the bocconcini into small pieces and sprinkle around the base of the tart.
8. Mix eggs, cream/milk, pepper and salt in a bowl, then add to the flan tin so it is full
9. Top tart with asparagus spears and feta and bake for 35 minutes, or until golden brown and firm.
10. Allow to cool slightly then cut into pieces and serve.