Asparagus and feta tart

Serves 4

Ingredients:

• 2 sheets of butter puff pastry

• 1 cup Chris’ Greek Style Natural Yoghurt

• 3 eggs beaten

• 2 bunches of washed and trimmed green asparagus

• 100g feta crumbled

• 50g finely grated Parmesan

• 1 tablespoon fresh thyme leaves finely chopped

• sea salt and freshly ground pepper

Method:

1. Preheat oven to 190°c

2. Line a flan tin with puff pastry, line pastry with baking paper and baking beans or rice and blind bake for about 15 minutes.

3. Take the beans and baking paper off the pastry place foil round the edges of the pastry to stop it burning and return to the oven for a further 10 minutes or until the base of the pastry starts to turn golden.

4. Remove from the oven and remove the foil. Turn the oven down to 180°c.

5. In a medium bowl mix the eggs, yoghurt, thyme, Parmesan and half the feta. Season to taste, then pour into the cooked pastry case.

6. Cut the asparagus stems to fit the flan case and cut any fat stems in half length ways to ensure they cook through. Arrange asparagus on top of the yoghurt filling top with the remaining feta.

7. Protect the edges of the flan case with strips of foil and bake in the oven for a further 20 to 25 minutes until the tart is set and
   golden brown.