Mushroom, Asparagus And Feta Tart

Tart recipe

Does anything scream Spring more than this mushroom, asparagus and feta tart?! Here in New Zealand produce is really seasonal and we love the start of each new season and the different food the seasons bring. But Spring has to be one of our favourites!

This beautiful tart, does mushrooms two ways. Beginning with a rich mushroom duxelle base. Layered with fresh asparagus, tomatoes and portobello mushrooms then topped with feta and basil. Delicious with every bite and perfect for every occasion.

What are the health benefits of eating mushrooms

We absolutely love mushrooms, with so many delicious varieties and ways of cooking them. Plus they are full of health benefits, so what’s not to love!

Mushrooms are fat-free, low-sodium, low-calorie and cholesterol-free, packed with fiber, vitamins and minerals. The benefits do vary a little depending on type of mushroom but in general they are a good source of: antioxidants, beta glucan, B vitamins, copper and potassium.

So our tart recipe with mushrooms two ways is tasty goodness, topped with healthy goodness!

Health benefits of asparagus

One of our favourite Spring produce, asparagus are low in calories but packed full of nutrients. With an impressive list of nutrients asparagus contain good levels of protein, fiber, vitamin C, A, K, E, folate, potassium and phosphorous. they are also a good source of antioxidants.

These delicious vegetables are a great addition to any dish!

Discover more delicious recipes:

Thai beef salad
chinese recipe
Chicken curry recipe

How to make a mushroom duxelle

The addition of a rich mushroom duxelle is what makes this tart extra delicious. A simple but great recipe to know:

  • Using a small blender, blend your mushrooms until are just blended and still have some texture.
  • Heat a small pan on a medium heat and add the oil and butter. Add the fine diced onion and a pinch of salt and pepper. Cook the onion until soft.
  • Add the blended mushrooms, cook on a low heat until the minced mushrooms have darkened in color and the water has been cooked out of the mushrooms. This should take about 15 minutes. Once ready set aside.

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Not only does it taste delicious but this mushroom, asparagus and feta tart will look stunning on any table! Enjoy!

Mushroom, Asparagus And Feta Tart

Does anything scream Spring recipe more than this mushroom, asparagus and feta tart? Mushrooms two ways, every bite is delicious!
Prep Time25 mins
Cook Time35 mins
Course: Afternoon tea, Baking, Buffet, Dinner Party, Entertaining, Meat free, Picnic, Sunday Lunch
Keyword: Afternoon tea, Asparagus, Baking, Dinner party, feta, Meat free, Mushroom duxelle, mushrooms, Pastry, picnic, Spring recipe, Tart, Tinned tomatoes, vegetarian
Servings: 4 people

Ingredients

  • 1 sheet Flakey pastry
  • 1 Egg whisked, used for egg wash.
  • 1 bunch Asparagus
  • 100 g Small portobello mushrooms
  • 40 g Butter
  • 8 Cherry tomatoes Cut in half
  • 60 g Feta cheese
  • Fresh basil leave to garnish

Mushroom Duxelle

  • 200 g Button mushrooms Stalks removed
  • 30 ml Olive oil
  • 30 g Butter
  • 1/2 Onion Peeled, fine diced
  • pinch Salt
  • Pinch Cracked pepper

Instructions

Mushroom Duxelle

  • Using a small blender, blend your mushrooms until are just blended and still have some texture.
  • Heat a small pan on a medium heat and add the oil and butter. Add the fine diced onion and a pinch of salt and pepper. Cook the onion until soft.
  • Add the blended mushrooms, cook on a low heat until the minced mushrooms have darkened in color and the water has been cooked out of the mushrooms. This should take about 15 minutes. Set aside to cool

To Make Your Tart

  • Pre heat the oven to 180 deg C.
  • Bring a large pan of water to the boil to blanch the asparagus. To prepare the asparagus trim off the woody ends, keep the stalks the same length. Blanch in the boiling water for 1 minute then cool under cold running water. Set aside.
  • Remove the stalks from the portobello mushrooms and peel off the skin, place onto a tray. Season with a pinch of salt and pepper and place a small knob of butter onto each mushroom. Place into the oven for 10 minutes to cook. Remove and set aside.
  • Cut a quarter off the pastry sheet. Use the cut quarter to edge the pastry: cut this piece into 1cm strips. Brush the tart base with the egg wash, frame the base piece with the 1cm strips. Brush the edges with egg wash. Using a fork dock holes into the base pastry piece.
  • Spead the cooled mushroom duxelles over the pastry, leaving the edges clean. Arrange the blanched asparagus, mushrooms and cherry tomatoes how you like.
  • Place into the pre heated oven and bake for 25 minutes or until golden and crisp. Remove from the oven and crumble over the feta and garnish with fresh basil leaves.
  • Serve warm or at room temperature.

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