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.
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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!
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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.
Not only does it taste delicious but this mushroom, asparagus and feta tart will look stunning on any table! Enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Happy cooking!
Recipe
Mushroom, Asparagus And Feta Tart
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
- ½ 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.
Melinda C. Mack Burke
What size OBLONG pan was used in recipe?
Can calculate size of ROUND pan!
Thanks
Sara-Jane Bowness
Hi Melinda, the tart can be baked on any size baking tray that fits your oven, as the shape is formed by the cutting of the pastry not the tray. So creating a round one could work using the same method and would love to hear how you go!