See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in July for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on August 5th via email.

Asparagus and Semi Dried Tomato Tart

Recipe by Vikki Leng

Fresh Australian asparagus is available from September to March, making it the perfect spring and summer vegetable for all menus.  

Check out Vikki's website for more delicious recipes.

  • Semi Dried Tomato Pesto:
  • 125 g semi-dried tomatoes
  • 3-4 garlic cloves, peeled
  • Salt flakes and coarsely ground black pepper
  • 1 small chilli, seeds removed
  • 1/3 cup macadamias or cashews
  • Extra virgin olive oil to mix (about 1/3 cup)
  • Asparagus Topping:
  • 2 - 3 bunches asparagus, woody ends removed
  • 125 g feta cheese, crumbled
  • Base:
  • 2 sheets puff pastry
  • 1 small egg beaten with a little water
  1. Pre heat oven to 200°C.
  2. To prepare the Tomato Pesto, place all ingredients into a food mill and blend until desired consistency. Set aside.
  3. To prepare the Asparagus Topping, place boiling water in large deep frying pan or saucepan and bring to the boil. Add asparagus and cook 1 minute only. Remove with tongs and arrange on paper towels and plate and set aside.
  4. Lay the pastry sheets on a clean dry workbench and using a sharp knife, score pastry to form a 2cm border. Spread Tomato Pesto over the pastry avoiding the border. Using a pasty brush, brush the pastry border with the egg wash.
  5. Arrange asparagus spears on top then sprinkle feta over.
  6. Bake until pastry is puffed and golden. Serve hot, warm or cold with a lovely leafy salad on the side.

Get Your Ingredients

FOLLOW US

More