We ate the tarts before I had a chance to take the photos – they were sooo delicious. The wine was delicious too – a nice kiwi savignon blanc. This one from Braided River in Marlborough, New Zealand has more citrus notes than the usual gooseberry flavours from the region. It’s crisp and refreshing and perfect for a light meal in spring. We are just starting to get the weather to enjoy the long evenings outside.
The wine matched well with a fresh asparagus and feta tart with toasted pinenuts. It’s very quick and easy, and looks impressive. I might bring this one out as an entree for barbeques later in the summer. I think one of the juicey moscato styles on the market now would be equally yummy to start a lazy sunday afternoon of eating.
1 pre-rolled pastry sheet
1 egg beaten
1 bunch asparagus
200 grams danish feta (the creamier the better, rather than the harder greek style fetas)
100g pine nuts
1 tsp butter
Cut the pastry sheet in half and fold up the edges all around until you have a 1cm border. Press down the edges with a fork and prick the centre. Bake at 200 celcius for 15 minutes until lightly browned.
Meanwhile break off the tough bottoms of the asparagus (bend them slightly and they’ll snap at the right point), then slice the stalks on the diagonal. Steam for 2 mins until they turn bright green. Melt the butter in a saucepan and toast the pine nuts on a low heat – be careful, they burn really quickly so keep a constant watch on them.
When the pastry has finished, layer the asparagus and feta and put them back in the oven for 10 minutes until the feta melts a little. Sprinkle over the toasted pinenuts and serve with a green salad and a fruity savignon.