Charred Asparagus Tart with Butter Bean and Baby Leeks
Super easy recipe for charred asparagus, baby leeks and butter bean tart made with puff pastry. Packed with all delicious Spring greens!
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
320gready- rolled puff pastry
300gfresh asparugus(woody ends trimmed)
1smallhandful of toasted pine nuts
For the filling:
3tbspolive oil(plus extra for griddling)
300gbutter beans(drained and rinsed)
1/2mediumlemon(zest and juice)
1/2bunchfresh parsley or corriander(chopped)
Heat the oven to 200 C. Unroll the puff pastry into a baking sheet and using small, sharp knife, score a rectangle onto the pastry, leaving about 2 cm boarder (you can score the boarder to make a pattern).
Brush the boarder with some nut milk (or beaten egg yolk if not vegan) and bake for about 20 minutes until golden brown. Set aside.
In a medium pan, boil some water and cook asparagus and baby leeks for a couple of minutes. Take them out and cool under cold, running water. Set aside on a paper towel. Add the peas to the boiling water and cook for couple of minutes, remove from the water and cool down under running tap. Set aside on a paper towel.
To make the filling:
Heat some oil in a saucepan and cook the onion over a medium heat for 5 minutes, then add the garlic and cook for another 2-3 minutes, remove from the heat.
Put the onion and garlic in the food processor, add beans, sumac, lemon juice and zest, tahini, half the herbs and oil. Add pinch of salt and pepper and whizz to a puree.
Heat a griddle pan until smoking hot, add a little oil, asparagus and leeks. Char for 5- 8 minutes until the veg are cooked through and have sear marks all over.
To assemble the tart, push the middle of the rectangle of the pastry down, leaving the raised boarder. Spoon the butter bean puree to the centre and smooth it all over the base. Top with charred asparagus and baby leeks, peas and pea shoots, some toasted pine nuts and mozzarella (if using). Garnish with a pinch of sumac and remaining herbs.