Blätterteigtarte mit grünem Spargel, Feta und Radieschen-Öl (puff pastry tart with green asparagus, feta and radish oil)
Units
Temperature
Servings
Ingredients
Tart
- 275 g puff pastry, shop-bought, one sheet rounded
- 500 g green asparagus, woody ends trimmed rounded
- 15 ml olive oil rounded
- 100 g feta, crumbled rounded
- 1 egg, beaten, for glazing the border rounded
- to taste freshly ground black pepper rounded
Radish oil
- 30 g radish leaves, from one bunch, washed rounded
- 60 ml neutral oil rounded
- 4 radishes, thinly sliced, for the top rounded
Method
Method
- Blanch the asparagus in boiling salted water for 2 minutes, then plunge into ice water and drain well. Pat dry.
- Unroll the puff pastry onto a lined baking sheet. Score a border about 2 cm in from the edge with a sharp knife, cutting only partway through the dough, not all the way through.
- Prick the base inside the border all over with a fork, to stop it puffing up as much as the border.
- Arrange the asparagus inside the border, alternating direction if there is room, and scatter the feta over.
- Brush the border with the beaten egg and season the tart with pepper.
- Bake at 220°C for 18 to 20 minutes, until the pastry is well puffed and deep golden brown at the edges.
- While the tart bakes, blend the radish leaves and oil together until smooth and bright green, then season with a pinch of salt.
- Drizzle the radish oil over the tart and scatter the sliced radishes on top just before serving.
Notes
- Scoring, not cutting, the border is what makes it puff up separately from the centre. A full cut through the dough lets steam escape before it can lift the edge into a proper rim.
- Blanching the asparagus first matters at this oven temperature. Raw asparagus does not have time to cook through in 20 minutes at 220°C without the pastry burning first.
- The radish leaves are usually thrown away, which is a waste; they have a genuine peppery flavour close to watercress and make a good, unusual oil instead of ending up in the compost.
- This is best straight from the oven; puff pastry loses its crispness within a few hours and does not reheat especially well.
Ingredient substitutions
- Green asparagus can be white asparagus, peeled and blanched slightly longer, about 4 minutes, since it is tougher raw.
- If radish leaves are not available, a handful of watercress or baby spinach blended with the oil gives a similar colour and a comparable, if milder, peppery note.
- Feta can be goat’s cheese, crumbled the same way.
- A scattering of toasted pine nuts over the finished tart is a good, simple addition.