A Green Spring Tart Recipe
A Green Spring Tart
Perfect for a spring gathering
A light and fresh dish to the delight of any spring table.
Ingredients
puff pastry | homemade or store-bought
egg yolk | beaten
Toppings
asparagus | ends removed
shallots | sliced into thickish rounds
peas
pea shoots
cheese | feta, goat cheese, mozzarella, or burrata
White Bean Spread
3 tablespoons olive oil
1 onion | finely chopped
3 garlic cloves | crushed
a can of white beans | drained and rinsed
1 tablespoon tahini
1 teaspoon sumac
1/2 lemon | zest and juice
a bunch of fresh mint | roughly chopped
a bunch of cilantro | roughly chopped
Instructions
Step One
Preheat the oven to 400 degrees. Carefully unroll the puff pastry onto a large baking sheet. Using a very sharp small knife score a large rectangle into the pastry, leaving a two-inch border from the edge of the dough. Brush the border with the beaten egg yolk and bake for 15-22 minutes until golden brown. Set the base aside to cool on a cooling rack.
Step Two
While your pastry base is cooking it is time to saute the toppings. Add a good glug of olive oil to a skillet over medium heat. Add the asparagus and shallots and cook until just tender. Remove the cooked asparagus and shallots from the pan and reserve on a paper towel on the side. Add the peas to the skillet and cook until just tender, they will become bright green. Remove the peas from the skillet and reserve with the asparagus and shallots.
Step Three
Begin to make the white bean dip. Add another glug of olive oil to the skillet and cook the onions over medium heat until they have begun to soften. Add the garlic and cook for a few minutes more until just before the garlic starts turning golden. Remove from the heat.
Step Four
Add the cooked onion and garlic mixture to a food processor with the white beans, tahini, sumac, half of the mint, half of the cilantro, lemon zest, and lemon juice. Whizz until it becomes a smooth puree. Taste, add salt and pepper, and adjust any seasonings.
Step Five
To assemble the tart. Use your hands to push down the center of the cooled pastry, leaving the two-inch border raised. Spoon the bean puree into the center and smooth it over the base. Top with the cooked vegetables, fresh pea shoots, and cheese of choice. Garnish with the remaining mint and cilantro, a squeeze of lemon, and a pinch of sumac.