Michael Rantissi’s Asparagus, Pea and Feta Tart
Award-winning chef Michael Rantissi is the mind behind Redfern’s Kepos Street Kitchen.
Serves 6
Ingredients and Equipment
1 sheet of puff pastry, approx. 30cm x 30cm
350 g frozen green peas, defrost the day before you are using, crushed (or try fresh, podded broad beans from Zavaglia’s Gourmet Produce)
3 tablespoons olive oil (plus additional for drizzling) – ALTO Olives
10 asparagus spears, peeled and grilled – Kemps Creek Farm
150 g feta (try goats feta from Leaning Oak Cheese)
3 soft boiled eggs – Hilltops Free Range Eggs
Zest and juice of 1 lemon – Fanelli Organics
Salt and pepper – try Olsson’s Sea Salt and Spice Zen
Micro herbs for garnish (optional) – Darling Mills Farm
Method
1. Preheat the oven to 190°C. Line a large baking tray with baking paper.
2. Put the peas in bowl and crush them. Stir in the lemon zest, lemon juice and 3 tablespoons of olive oil. Season with salt and pepper and set aside.
3. Put the pastry on the prepared tray and bake for about 20 minutes, or until golden brown, puffed up and very firm. Remove from the oven and set aside to cool to room temperature.
4. Heat a chargrill pan or a barbeque grill plate to high. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with salt and fresh ground black pepper. Cook for 1 – 2 minutes, until grill marks appear.
5. To assemble the tart, put the pastry on a serving board or chopping board (this will make the tart easier to cut) and top with the crushed pea mixture. Crumble the feta evenly over the tart. Tear the eggs in half and arrange them on top of the tart. Top with the grilled asparagus and sprinkle with sea salt and cracked black pepper.
6. Drizzle with olive oil and scatter over micro herbs if using.
Note: the pastry has a long cooking time. Once cut, it needs to be able to hold its shape and soak up the juices.
All ingredients available at the Carriageworks Farmers Market every Saturday.