If there’s a single veggie that signifies the arrival of spring for us, it has to be asparagus. With creamy Crazy Feta baked right in and a drizzle of refreshing tzatziki on top, this simple, delicately spicy tart is equally suited for a quick weeknight dinner or a lazy Sunday brunch (Mother’s Day is coming, people).
Spring Tart with Crazy Feta, Asparagus, Microgreens, and Yogurt Dill Drizzle
2 sheets frozen puff pastry, thawed
1 cup Cava Crazy Feta, softened
1 ½ teaspoons kosher salt
1 large egg, beaten
1 lemon, zested
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound asparagus, woody bottoms trimmed off
1 bundle fresh microgreens
½ cup Cava Tzatziki, whisked with a little lemon juice and water
1 tablespoon olive oil
freshly ground black pepper and sea salt
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to baking sheet-sized rectangle. Transfer to the prepared baking sheet.
Combine the Crazy Feta, egg, and lemon zest, and then fold in the fresh herbs. Spread over the puff pastry, leaving a ¾-inch border. Carefully score the border of the pastry with the tip of a paring knife, being careful not to cut all the way through.
Toss the asparagus with the olive oil in a bowl. Lay out the asparagus in a neat row across the surface of the tart. Season with salt and pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes.
Whisk tzatziki with ½ cup water until thinned to the consistency of a light dressing. Top the tart with microgreens and a drizzle of tzatziki blend. Cut with a serrated knife and serve.
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