Greek Asparagus Tart
Delight your taste buds with this vibrant and elegant Greek Asparagus Tart, a perfect blend of Mediterranean flavors encased in flaky puff pastry. Featuring tender asparagus spears atop a creamy, tangy mixture of feta cheese and Greek yogurt, this recipe is elevated with fresh dill, garlic, and a zesty hint of lemon. The golden puff pastry, brushed with egg for a beautiful finish, provides a crisp and buttery base that contrasts wonderfully with the rich filling and tender vegetables. Quick and easy to prepare in just 45 minutes, this tart is ideal for brunch, a light lunch, or even a show-stopping appetizer. Serve it warm or at room temperature for a dish that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 450 grams asparagus
- 1 piece puff pastry sheet
- 120 grams feta cheese
- 120 grams Greek yogurt
- 2 tablespoons olive oil
- 1 piece garlic clove
- 2 tablespoons fresh dill
- 1 teaspoon lemon zest
- 1 piece egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and set them aside.
Roll out the puff pastry on a lightly floured surface to fit your baking sheet. Place the rolled-out pastry on the prepared baking sheet.
Using a sharp knife, score a border about 2 centimeters (3/4 inch) from the edges of the pastry, being careful not to cut all the way through. This will help the edges puff up during baking.
In a mixing bowl, combine the feta cheese, Greek yogurt, minced garlic, olive oil, chopped dill, lemon zest, salt, and black pepper. Mix until smooth and creamy.
Spread the feta-yogurt mixture evenly within the scored border of the puff pastry.
Arrange the asparagus spears on top of the feta mixture, alternating their directions for visual appeal. Lightly brush the asparagus with a bit of olive oil.
In a small bowl, beat the egg. Brush the beaten egg along the outer border of the puff pastry to help it brown and shine.
Bake the tart in the preheated oven for 22-25 minutes, or until the pastry is golden brown and puffed, and the asparagus is tender.
Remove the tart from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
