Vegan Feta and Asparagus Tart

I saw this recipe in a Lidl magazine that a friend popped through the door for us (they thought I would be interested in the plant section, and they were right!). It wasn’t originally a vegan recipe but I saw the photo and knew I had to add my own twist whilst trying to make a vegan version.

I am so pleased to tell you that the vegan version is here and it is super delicious and fresh and exactly what you need to make on a warm spring or summer evening. I also love that it is another way to eat radishes that I have never tried before.

It is also worth noting that this can be made gluten-free, simply swap out the pastry and Bob’s your uncle!

Serves 4 | Prep 15 minutes | Cook Time: 40 minutes

Ingredients:

• 100g vegan feta (I used the Lidl brand)
• 100g vegan natural yoghurt
• 1 garlic clove, finely chopped
• 1 lemon, zest and juice
• 1 sheet ready-rolled puff pastry
• 200g asparagus
• 200g radishes, halved
• 6 spring onions, ends cut off and then cut into thirds
• 1 tbsp olive oil
• 100g frozen peas

To serve:

• 100g vegan feta
• 1 large handful of pomegranate seeds
• Side salad

Instructions:

1. Preheat your oven to 180C and grease your baking sheet with a little oil
2. Unroll your pastry onto the baking sheet and score a border 1cm from the edge all the way around. This will make the outside edge puff up nicely.
3. Crush 100g of feta into a bowl and top with the yoghurt, garlic, lemon zest and juice. Mix it all together and season generously with pepper.
4. Spread the mixture onto the pastry sheet, keeping it within the scored lines.
5. Snap the ends off your asparagus (pop to one side to use later in soup – recipe coming soon!) and put it into a bowl with your halved radishes and cut spring onions. Add the olive oil and mix well, then scatter the trio evenly over the tart.
6. Put the tart into the oven for 30 minutes.
7. Mix your frozen peas in the leftover olive oil and after the 30 minutes is up sprinkle them over the tart.
8. Put the tart back into the oven for 7 minutes or until everything is cooked.
9. Take the tart out and top with 100g of crumbled feta and the pomegranate seeds and serve with a side salad (and potato wedges too if you are really hungry).

This is a wonderful spring tart that uses the best of what is grown locally in this country and what is in season right now. If you try it please do share your results with us in the comments or tag us on Instagram (@foxandlockes) as we’d love to see them!

Livvy and Summer