shared via Food 52
With creamy feta baked right in and a drizzle of refreshing tzatziki on top, this simple, delicately spicy tart is equally suited for a quick weeknight dinner or a lazy Sunday brunch.
2 sheets puff pastry, thawed
1 cup feta , softened
1 1/2 teaspoons sea salt
1 egg, beaten
1 lemon, zested
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound asparagus, woody ends trimmed off
1 bundle fresh microgreens
1/2 cup tzatziki, whisked with a little lemon juice and water
1 tablespoon olive oil
freshly ground black pepper and sea salt
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to baking sheet-sized rectangle. Transfer to the prepared baking sheet.
Combine the feta, egg, and lemon zest, and then fold in the fresh herbs. Spread over the puff pastry, leaving a ¾-inch border. Carefully score the border of the pastry with the tip of a paring knife, being careful not to cut all the way through.
Toss the asparagus with the olive oil in a bowl. Lay out the asparagus in a neat row across the surface of the tart. Season with salt and pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes.
Whisk tzatziki with ½ cup water until thinned to the consistency of a light dressing. Top the tart with microgreens and a drizzle of tzatziki blend. Cut with a serrated knife and serve.