Asparagus, Pea & Tarragon in a Walnut Pastry Tart
Ingredients
Walnut Pastry
- 100 g walnuts
- 200 g buckwheat flour
- 1/4 tsp salt
- 100 g cold butter cubed
- 1 egg yolk
- 2-4 TBSP ice-cold water
Filling
- 2 shallots diced
- 1/2 TBSP ghee
- 3 medium eggs whisked
- 250 mls thick Greek yoghurt
- 70 g feta cheese
- 1/2 TBSP miso paste
- 120 g petit pois peas
- 130 g asparagus tips ends chopped to half dia of the tart tin
- 7 g fresh tarragon removed from stalks
Instructions
Walnut pastry
- You will need a 23cm diameter loose bottomed tart tin for this recipe.
- Pulse the walnuts until finely ground.Add the flour and salt and pulse a few times to combine with the walnuts.
- Add the butter, egg yolk and 1 TBSP of the ice-cold water and continue to process until the mixture resembles fine breadcrumbs. Add 1 TBSP at a time of ice-cold water, until the breadcrumbs start to come together.
- Place the mixture into a bowl and bring the dough together with clean hands.Cover the bowl with a plate and leave in the fridge for 30 minutes to firm up.
- Take the dough from the fridge and place it into the tart tin. Ease the dough out towards the sides of the tin, then use the bottom of a flat, clean glass to press the dough flat until it covers the bottom of the tart tin and then press it up the sides until you have created a base which is evenly spread across the bottom and sides.
- Use a fork to prick the pastry over the surface of the base and then chill the base for a further 30 minutes before baking to prevent shrinking.
- When you are ready to bake the base, remove it from the fridge and cover the base with baking paper and fill with baking beads or dried beans.Bake in a preheated oven at 200 degrees C (fan)for 10-15 minutes. Remove from the oven and carefully remove the baking beans and baking paper. Return the base to the oven for 5 more minutes.Remove from the oven and leave to one side while you prepare the filling.
Filling
- Place the diced shallots and ghee in a pan and gently cook until they soften for 2-3 minutes. Remove from the heat and allow to cool while you prepare the rest of the filling.
- In a bowl, add the eggs and whisk together with the Greek yoghurt and miso paste before adding the cooked shallots. Stir through the frozen peas. Pour this mixture onto the prepared walnut crust base.
- Roughly break up the feta cheese using your hands and scatter over the egg mixture.
- Cut the asparagus tips to the size of half the diameter of your tart tin. Distribute the asparagus tips onto the tart, starting from the middle and working your way round the whole tart until covered.
- Bake the tart in the oven for 30 minutes or until the filling is set.
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