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For a delightful twist on a classic pie, try this rustic tart baked in a traditional pie dish. The crust is made with wholemeal flour, offering extra texture, a nutty flavour, and a fibre boost—making it both wholesome and satisfying.

Nutritional Benefits

This dish is designed with nutrition in mind. The wholemeal crust provides a hearty dose of fibre, while the feta cheese offers a calcium boost for strong bones. Asparagus, a green vegetable rich in phytoestrogens, adds further health benefits—particularly valuable for menopausal women. However, with its appealing flavours and wholesome ingredients, this tart is a nutritious and delicious choice for everyone to enjoy.

Asparagus and Feta Cheese Tart with Wholemeal Crust

A rustic asparagus and feta cheese tart is baked in a pie dish. The crust is made with wholemeal flour for extra texture, nutty flavour, and fibre content.

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Ingredients for the crust:

• 250g wholemeal flour                                                                                                           
• 125g butter, cold and cut in cubes                                       
• 1 tsp salt                                                                            
• 1/4 tsp baking powder                                          
• 1 large egg                                          
• Food processor
• Pie dish

Ingredients for the feta cheese filling:

• 400g feta cheese, crumbled
• 3 large eggs
• 1-2 tsp dry mint
• Handful of fresh basil, finely chopped
• Freshly ground black pepper
• Salt according to your taste

Also:

• 80-100g asparagus tips
• 1 tbsp olive oil
• pinch of salt and black pepper

instructions:

Start by preparing the crust:

• Combine the dry ingredients:
  In a food processor, combine the flour, salt, and baking powder. Blitz for a second or two until well mixed.
• Add the butter:
  Add the butter and blitz again until the mixture resembles fine breadcrumbs or sand. Be careful not to overmix, as this may cause the mixture to form large lumps.
• Add the egg:
  Add the egg and mix until a dough forms. Avoid overworking the dough.
• Roll out the dough:
  Roll out the dough on a lightly floured surface. If you are concerned about stickiness, you can roll the dough between two sheets of baking paper.
  Roll the dough into a sheet large enough to cover your pie dish. To check the size, place the pie dish in the centre of the rolled-out dough. When the dough extends beyond the edge of the dish, it is large enough. Butter the pie dish and then transfer the dough into it. Trim any excess dough that hangs over the edges of the dish. For a decorative touch, pinch small amounts of the dough between your thumb and index finger along the rim of the dish, creating a pattern similar to what is shown in the photo. Finally, use a fork to prick the bottom of the dough.
• Rest it in the fridge for 30 minutes

Feta cheese filling:

• In a large mixing bowl, crumble the feta cheese.
• Season with salt if needed—bear in mind that feta is naturally salty. Add freshly ground black pepper, dried mint, and chopped basil, then mix well.
• Crack the eggs over the cheese mixture and stir until thoroughly combined.

Prepare the Asparagus:

• Remove the woody bottom section by bending it until it snaps at its natural breaking point.
• Weigh the tips, which should total around 80 grams, and wash them thoroughly.
• Toss the asparagus tips in olive oil and your chosen seasonings until evenly coated.

Assembling:

• Preheat the oven to 175°C with the fan on.
• Take the prepared crust out of the fridge. Pour in the feta cheese filling and arrange the seasoned asparagus on top.
• Bake for 45–50 minutes, or until the filling is set and the crust is golden

If you’re in a more creative and festive baking mood, you might use some of the dough to make a few small shapes of your own choice and decorate the tart. I find it much easier to work with dough made from white rather than wholemeal flour, so if you plan to make a more decorative tart, I recommend using plain white flour.

Enjoy!