350 g frozen green peas, thawed overnight
Grated zest and juice of 1 lemon
4 tablespoons olive oil
1 sheet store-bought all-butter puff pastry, about 20cm x 30cm
12-14 asparagus spears, peeled and trimmed
150g feta cheese
3 soft-boiled eggs
Micro herbs for garnish (optional)
Preheat the oven to 190°C. Line a large baking tray with baking paper.
Put the peas in a bowl and crush them. Stir in the lemon zest, lemon juice and 3 tablespoons of the olive oil. Season with salt and freshly ground black pepper and set aside.
Put the pastry on the prepared tray and bake for about 20 minutes, or until golden brown, puffed up and very firm. Remove from the oven and set aside to cool to room temperature.
Heat a chargrill pan or a barbeque grill to high. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with the salt and freshly ground black pepper. Cook for 1 to 2 minutes, until grill marks appear.
To assemble the tart, put the pastry on a serving board or chopping board (this will make it easier to cut) and top with the crushed pea mixture. Crumble the feta evenly over the tart. Tear the eggs in half and arrange them on the tart. Top with the grilled asparagus and sprinkle with sea salt and cracked black pepper. Drizzle with olive oil and scatter over the micro herbs, if using.
Note: The pastry has a long cooking time. Once cut, it needs to be able to hold its shape and soak up the juices.
This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson.