Summer savory tart with asparagus and toasted pine nuts

The combination of hungry and lazy does an Innovator make! Some of my most interesting, tasty and quick recipes always get made when I’m hungry on the weekend, haven’t changed out of my pajamas, and just stand and gaze at my kitchen, tummy rumbling. I stare with interest at the fridge, increasing worry at the pantry cupboard, and desperation at the freezer. It’’s when I start digging around in the freezer that you know times are desperate. This time with relief, I found one sheet of puff pastry, threw that together with some pantry staples, asparagus from my Hungry Harvest box that was starting to look a little saggy, and some of the pine nuts that I also keep stashed in my freezer (pro tip, so they don’t go rancid!). It was a delicious lunch, seemed a pity that no one saw it other than me (yes, yes I ate it all, what’s new). I quickly snapped a photo or two under my glaring kitchen lights because I needed to share this ridiculously easy recipe with you. good enough to serve as an appetizer at a dinner party or potluck, a great thing to bring to brunch, as it only takes a minute, and it looks quite pretty. I will definitely do this again and experiment with the toppings and get some better photos (Edit: some photos have been updated!). In the meantime, go and make this - it’s easy and it’s yummy.

Ingredients

Prep time: 25 mins including baking

Degree of difficulty: Super duper easy

Servings: 2 for a light dinner, 6-8 as a party snack

• 1 Sheet defrosted puff pastry

• 1 Egg

• 1/2 Teaspoon garlic, crushed

• 1/2 block feta, crumbled

• 1 Teaspoon dried thyme or mint

• 1/4 Red onion sliced in half then into thin slices

• Small handful/bunch asparagus

• 1/4 Cup pine nuts

• Liberal sprinkle of Parmesan

• Pepper

Method

1. Preheat oven to 425°F/ 220°C.

2. Roll out the pastry to make it a bit longer, do this straight on to the parchment paper, then transfer to a baking tray.

3. Use a sharp knife to score a line about a 1/4 inch around the edge, only cutting slightly into the pastry. This helps the crust to rise nicely.

4. Egg wash the whole sheet with the whole egg, it may seem like a lot but will help the ingredients stick.

5. Spread garlic over middle portion, crumble over the feta, arrange onion slices on to the base

6. Trim the woody bits from the bottom of the asparagus and arrange on the pastry *attractively* I like making it look like a bunch of flowers or a sheaf of wheat.

7. Sprinkle herbs and parm then pine nuts and pepper. You don't need salt as the cheese is pretty salty.

8. Place in oven for 20 minutes. All the prep (apart from defrosting the pastry) takes only the time the oven needs to preheat.