Ingredients

6 new potatoes, halved
1 bunch asparagus, trimmed
2 shallots, finely chopped
Juice and zest of 1 lemon
2 cloves garlic, minced
6 eggs
Olive oil to grease tin
500g feta, crumbed
2 sheets puff pastry

Method

Preheat oven to 180ºC

Cook halved unpeeled potatoes in a pot of boiling water for about 20 minutes or until tender. Drain and let potatoes cool and cut into small cubes

Whisk eggs, lemon zest and juice together, add feta, garlic, shallots and half the potatoes and mix gently

Line pastry sheets in a greased tart tin, trim edges and chill in the fridge for 10 minutes

Remove pastry from fridge and blind bake for 8 to 10 minutes to ensure the pastry on the bottom is cooked

Pour egg mixture into tart tin and arrange asparagus and remaining potatoes on top

Cook for about 35 minutes or until tart is set

Serve with a green salad

NB: Blind bake - Baking pastry with baking paper and weights prior to filling