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Tangy feta and spring vegetable tart recipe image

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Ingredients

125 g g feta feta
100 g g Greek yoghurt Greek yoghurt
1 garlic cloves garlic cloves
(finely grated)
1 lemons lemon
(zest and juice)
200 g g asparagus asparagus
1 sheets sheet ready rolled puff pastry ready rolled puff pastry
200 g g radishes radish
(halved)
5 spring onions spring onion
(cut into thirds)
1 tbsp tbsp olive oil olive oil
100 g g frozen peas frozen peas
80 g g pomegranate seeds pomegranate seed
240 g g Green salad Green salad
salt salt
peppers pepper

Tangy feta and spring vegetable tart

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55 min
(31)

Method

Fresh and zingy, this tangy feta and vegetable tart is a great idea for weekend lunches. Packed with earthy asparagus and tangy feta, serve alongside two portions of your favourite vegetables.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. To make your creamy base even more flavourful, use feta for tang and crush 100g of it in a bowl with a fork. Stir in the yogurt, garlic, lemon zest and half the juice, seasoning with plenty of black pepper.
  3. Unroll the pastry and score a border 1cm from the edges. Spread the feta mix over the pastry to cover up to the score line.
  4. For the spring veg, use asparagus for earthiness and combine with crunchy radishes and sweet spring onions. Toss together in a bowl with the olive oil and some seasoning, scatter over the top of the tart. Transfer to a lined tray and bake in the oven for 35-40 minutes.
  5. Meanwhile, toss the frozen peas in the leftover oil in the bowl and scatter them over the tart for the final 5 minutes of cooking time.
  6. Bring an extra hit of fresh flavours before serving by crumbling over the remaining feta along with pomegranate seeds for fruitiness and a squeeze of lemon to add zing. Dress the salad leaves with another good squeeze of lemon and plenty of seasoning.

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