Asparagus, pea shoot and butter bean tart
- May 2017
- Serves 4
- Hands-on time 30 min, oven time 20-22 min
Puff pastry and seasonal veg make for a quick and easy vegetarian tart recipe. The butter bean purée and burrata add a light and fresh feel, while still being incredibly moreish.
- Vegetarian recipes
- 50.3g (21.4g saturated)
- 45.1g (7.7g sugars)
- 320g ready-rolled all-butter puff pastry
- 1 medium free-range egg yolk, beaten
- 300g bunch asparagus, woody ends trimmed
- 200g baby leeks, trimmed
- 200g peas
- 250g burrata or mozzarella ball, drained and roughly torn
- 50g pea shoots
For the filling
- 3 tbsp olive oil, plus a glug and a little for griddling
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin butter beans, drained and rinsed
- 1 tsp dried sumac (from the spice section of large supermarkets), plus extra to serve
- Zest and juice ½ lemon, plus extra juice to serve
- 1 tbsp tahini
- Bunch each fresh mint and coriander, leaves roughly chopped
- Heat the oven to 200°C/180°C fan/gas 6. Unroll the puff pastry onto a large baking sheet. Using the tip of a small, sharp knife, score a rectangle onto the pastry, leaving a 2cm border (score the border to make a pattern, if you like). Brush the border with beaten egg, then bake for 20-22 minutes until golden and cooked. Set the pastry base aside.
- Meanwhile, bring a medium pan of water to the boil and cook the asparagus and leeks for 3-4 minutes until just starting to cook through. Remove with a slotted spoon to a colander and cool under cold running water, then pat dry with kitchen paper. Add the peas to the boiling water and cook for 2-3 minutes until they float to the surface of the pan. Drain and refresh under cold water, then pat dry with kitchen paper.
- To make the filling, heat a glug of oil in a saucepan and cook the onion over a medium heat for 5 minutes until starting to soften and colour a little. Add the garlic, cook for 2-3 minutes, then remove from the heat.
- Put the onion and garlic in a food processor with the beans, sumac, lemon zest and juice, tahini, half the herbs and the 3 tbsp oil. Add a little salt and pepper, then whizz to a purée.
- Heat a griddle pan until smoking hot, then add a little oil and the asparagus and leeks. Char for 5-8 minutes until the veg have sear marks all over and are cooked through. Remove from the heat.
- To assemble the tart, use your hands to push the middle rectangle of the pastry down, leaving the glazed 2cm raised border. Spoon the butter bean purée into the centre and smooth it over the base. Top with the charred veg, peas, burrata or mozzarella and the pea shoots, then garnish with a pinch of sumac, the remaining herbs and a squeeze of lemon juice.
Make the base of the tart up to the end of step 1 up to 12 hours in advance. Store out of the fridge, well wrapped or in a sealed container.
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