May 5, 2017

Asparagus Pea Shoot and Butter Bean Tart

By In Recipes
Friday May 4th has been set as International Sauvignon Blanc Day… I’ve a ton of samples to taste. To accompany I gave the Asparagus Peas Shoots and Butter Bean Tart recipe from this months Delcious Magazine a try out. I adjusted the quantities somewhat and substituted a ‘normal’ leek cut into rounds for the stipulated baby leeks.

The original stated the final dish was suitable for 4 people. Well I managed to consumed half the tart for dinner and cut the remianing half for two lunch time snacks. The quantity of cheese might need to be upped to a full sized ball of mozzarella, rather than the half-ball I used. It looks fine in the photo but seemed miserly when eating.

Asparagus is a classic match for Sauvignon Blanc. This dish, utilising the freshest spring ingredients, was a wonderful match for several New Zealand Sauvingons from the Yealands stable. I’m thinking a little wild garlic wouldnt go amiss as part of the topping. I’ve become a huge fan of the Growing Underground Micro Herb mixes (available from Ocado) the English mix of peashoots, spicy English mustard leaves mixed with broccoli shoots would also make for a fine topping.

Asparagus Pea Shoot and Butter Bean Tart

Asparagus Pea Shoots and Butter Bean Tart

Asparagus Pea Shoots and Butter Bean Tart

Asparagus Pea Shoot and Butter Bean Tart

A dish utilising the freshest of spring ingredients. Based on a recipe in Delicious Magazine. 

Course Main Course
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people


  • 320 g ready rolled puff pastry
  • 1 medium egg yolk beaten
  • 280 g asparagus
  • 150 g leek cut into rounds
  • 100 g peas
  • 125 g mozzarella or burrata drained and torn
  • 50 g pea shoots

For the Filling

  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 400 g tinned butter beans drained and rinsed
  • 1 tsp dried sumac
  • 1/2 lemon zest and juice
  • 1 tbsp tahnini
  • 1 bunch fresh mint roughly chopped
  • 1 bunch fresh coriander roughtly chopped


Cook the Pastry Base

  1. Set oven to 200C/180Fan. Unroll the pastry sheet onto a baking sheet. Score a rectangle onto the pastry about 2cm from the edge. Brush the border with beaten egg. Bake for 20 minutes or so until golden and cooked. Set aside. 

  2. Cook the asparagus and leeks in boiling water until just cooked. About 4 minutes. Remove and refresh under cold running water. Add the peas to the boiling water and cook through. 2 minutes or so. Drain with the asparagus and leeks. 

Make the Filling

  1. Cook the onion until softened and beginning to colour. Add the garlic and cook through for 2-3 minutes. Remove from the heat. 

  2. Make a puree of the onion, beans, sumac, lemon zest and juice, tahini, half the herbs and 3 tbsp. oil. Season. 

  3. In a griddle pan sear the asparagus and leeks until cooked through and nicely charred all over. 

Assemble the Tart

  1. Push the centre of the tart down and fill with the bean puree. Leave the border raised. Top with the asparagus, leeks, peas, pea shoots, cheese, remaining herbs and a squeeze of lemon. 

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