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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


  • 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


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.