Asparagus & whipped feta tart

Name: Asparagus & whipped feta tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 320 g sheet all-butter puff pastry; 1 large free range egg, beaten; ½ tsp cumin seeds; 1 tsp coriander seeds; 1 tsp nigella seeds; 1 unwaxed lemon, zest; 200 g feta; 100 g Greek-style natural yogurt; 100 g packs Asparagus Tips, woody stalks snapped off; 1 tbsp olive oil, plus extra to serve (optional)

You can serve this relaxed tart warm or at room temperature. It’s the kind of thing that goes well with a thrown-together green salad or as part of a summery spread.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusstanding

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320g sheet all-butter puff pastry
1 large free range egg, beaten
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp nigella seeds
1 unwaxed lemon, zest
200g feta
100g Greek-style natural yogurt
2 x 100g packs Asparagus Tips, woody stalks snapped off
1 tbsp olive oil, plus extra to serve (optional)

Preheat the oven to 190ºC, gas mark 5. Roll out the puff pastry onto a baking tray, leaving it on the parchment it comes with. Score a 1.5cm border around the pastry, being careful not to cut all the way through. Brush all over with most of the beaten egg and bake for 8 minutes.
Meanwhile, in a pestle and mortar, lightly crush the cumin and coriander seeds and mix with the nigella seeds; season. In a mini food processor, pulse ½ of the lemon zest, the feta and yogurt to a smooth paste; season. In a bowl, toss the asparagus with the olive oil; season.
When the pastry is ready, spread the whipped feta over the centre rectangle, then arrange the asparagus on top. Brush the border with the remaining beaten egg and sprinkle the crushed seeds all over. Bake for a further 18-20 minutes, until the pastry is golden and the asparagus is cooked through. Finish with the remaining lemon zest and a generous twist of black pepper, plus a little extra oil, if liked. Leave to stand for 5 minutes before serving.