Changes to the way you shop »
Facebook-square Instagram
0
0
Subtotal: $0.00

No products in the cart.

No products in the cart.

Continue Shopping
0
0
Subtotal: $0.00

No products in the cart.

No products in the cart.

Continue Shopping
Flyout Menu

Asparagus and feta tart

Asparagus, it’s here for a good time, not a long time, so when it’s in season, we like to eat as much of it as possible. This delicious tart is very easy to make, and very easy to eat. Serve warm from the oven, or cold to take on a spring day picnic. We love all the cheesy goodness and creamy asparagus filled centre. This recipe is worth falling off any current diet regime you may be on.
  • Prep time 25 minutes | Cook time 30-35 minutes – Serves four – six people (with a side salad)

Equipment:

  • 35cm tranche tray with fluted insert
  • Chopping board
  • Sharp knife
  • Saucepan
  • Bowl or Pyrex jug
  • Whisk
Ingredients:
 
  • Puff pastry sheets
  • Spray cooking oil
  • A bunch or two of blanched asparagus
  • 200ml cream
  • 2 whole eggs
  • 100-150g cubed soft feta
  • Grated parmesan (to your liking)
  • Salt and pepper to season
Cooking Instructions:

  1. Turn your oven onto fan-forced 180°c / conventional 200°
  2. Snap the ends of your asparagus, leaving you with the fresh, crunchy stalks. 
  3. Boil a saucepan of water. Add your asparagus and blanch until bright green. 1-2 minutes for thin spears, 3-4 for thicker spears. Drain and cool. 
  4. Spray your tranche tray with cooking oil. 
  5. Cut your puff pastry sheets to fit your tranche tray, being sure to prick the bottom with a fork to allow the pastry to puff up. 
  6. Whisk your eggs and cream together in a bowl or Pyrex dish, seasoning with pepper (remembering you are adding feta, so salt isn’t really required) 
  7. Cube your soft feta into 2cm pieces. 
  8. Cut your asparagus spears in half. They should be about the width of your tranche tray (it doesn’t matter if they are a bit short) and lay next to each other, evenly on the puff pastry. 
  9. Top with your cubed feta. You can add as much or as little as you like. Making sure it is evenly distributed on top of your asparagus.
  10. Pour the egg and cream mixture over the top. 
  11. Finish off with grated parmesan. Again, you do you! Add as much or as little as you like. We happen to like a lot. You can never have too much cheese. 
  12. Put in your pre-heated oven. It should be ready in 30 minutes, but depending on your cooker, require an extra five. Remove once your tart is golden brown on top. 
  13. Leave to cool slightly, then cut evenly into pieces, serving with a side salad. You can also cool completely and eat al fresco, soaking up the Spring sunshine. 

RECIPE BY F.L.BONE’S RESIDENT COOKING EXPERT, AMANDA, FOLLOW ALONG WITH HER BELOW TO SEE HOW IT’S DONE.  

share this recipe:
Facebook
Twitter
Pinterest

Still hungry? Here’s more

Gingerbread House and Cookies

December 15, 2025

This festive spiced dough, is easy to make and nice and robust for making Christmas gingerbread cookies, or if you are feeling a bit more adventurous, a festive, iced gingerbread house for real ‘wow’ factor. Make it the day before you need it, chilling in the fridge to make it easy to roll out and craft whatever you fancy.

Read More

Jamie Oliver’s Easy Xmas Turkey

December 9, 2025

Turkey, we love it, but for many of us, it just seems too much of an effort for Xmas, and can often end up dry and disappointing. We promise this Jamie Oliver recipe won’t be too time consuming and the end result will restore your faith in Christmas Turkey forever.

Read More
Scroll to Top