Asparagus, Artichoke & Fetta Tart

4
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (213.2 g)
  • Calories 485.4
  • Total Fat - 31.4 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 77.5 mg
  • Sodium - 566.5 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 2.6 g
  • Protein - 20.5 g
  • Calcium - 458.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 48.5 mg
  • Thiamin - 0.3 mg

Step 1

Join pastry sheets together side by side, with edges slightly overlapping to form a rectangle and press joint to seal.

Step 2

Cut a 2cm wide strip from edges and reserve.

Step 3

Place rectangle on a large oven tray lined with baking paper and brush the edges with egg and then return reserved strip on top of pastry edges to form a boarder and press gently to secure.

Step 4

Brush all over with egg and sprinkle with parmesan over pastry base and top with feta, onion, artichokes and asparagus and sprinkle with the thyme and season with salt and pepper.

Step 5

Cook in a hot oven (200C) for about 25 minutes or until pastry is golden.

Step 6

Serve garnished with thyme sprigs.

Tips & Variations


No special items needed.

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