RECTORY FARM RECIPES: Asparagus Tart

Apr 25, 2022

Choosing local and in-season produce is a double whammy of sustainability. Try this quick and simple recipe for tasty midweek lunch.

Choosing local and in-season produce is a double whammy of sustainability. Seasonal cooking means using foods that are readily available during the month/season you’re in. This is also when these foods are at their best, so get them while you can!

Although many foods are readily available all year round in the supermarket, this is only because they travel from all parts of the world to be sold in our supermarkets. Check the labels on your fruit and veg next time to see where they are grown. It may surprise you how far they’ve travelled from!  Food coming from around the world has a lot of mileage behind it and has an increased carbon footprint. Reduce your footprint by enjoying what is in season and what is local to you! 

Tip for storing asparagus:

The best way to keep your asparagus fresher for longer is to trim the ends and stand them upright in a glass of water like you would with a bouquet of flowers! This will keep them crisp and fresh. Remember to change the water every day that they are in there.

Asparagus Tart:

Prep 10 min | Cook 20 mins

Ingredients:

  • Pre-prepared puff pastry 
  • 200ml crème fraîche
  • 250g Rectory Farm asparagus, trimmed, and cut in half lengthways if too thick
  • ½ lemon, zested 
  • ½ tsp pepper
  • 1 tbsp honey

Recipe:

  1. Preheat the oven to 200°C/180°C fan
  2. On a prepared baking sheet, lay out the puff pastry.
  3. Score a 1 inch thick border around the edge of the puff pastry to create the crust.
  4. Spread the crème fraîche on the puff pastry within the border
  5. Place the asparagus side by side along the puff pastry.
  6. Top with the lemon zest, pepper, and a drizzle of honey across the tart.
  7. Bake for 18-20 minutes or until the pastry is golden brown and cooked through.
  8. Enjoy!

With thanks to local foodies Ben & Julia at @rethink_cooking for this low waste, seasonal and local recipe. Check out their new book, Cut Waste, Not Taste, on Amazon!

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