Asparagus, pea and feta tart

Ingredients

  • 350g frozen peas, thawed
  • grated zest and juice 1 lemon
  • 4 tbsp olive oil plus extra for dizzling
  • 1 sheet puff pastry 20 x 30 cm
  • 12-14 asparagus spears (whatever) trimmed
  • 150g feta cheese
  • 3 soft boiled eggs
  • micro herbs to garnish

Method

  1. Preheat oven to 190C
  2. Line baking tray with baking paper
  3. Roll out puff pastry to required size, pop in oven for 20 mins until brown and done. Allow to cool
  4. Put water on the boil now in a large saucepan - wait until boiling before proceeding
  5. Timing is now critical - drizzle asparagus with olive oil, sprinkle with salt, and grill on bars until done
  6. Put peas in bowl and crush - stir in lemon juice and zest, season with salt and pepper to taste
  7. When moment is right, place eggs in hot water - 5 minutes is pretty much the right time.
  8. Check asparagus, should be done.
  9. Spread peas on pastry, covering well. Crumble feta across pastry and peas.
  10. When eggs done at 5 minutes, take them out, peel carefully, and slice into quarters
  11. Scatter egg shards across pastry - lay asparagus on top. Check seasoning, add herbs.
  12. Serve with salad. Nom.