Your spring forward recipe
It’s time for a fresh (s)tart!

Daffodils are appearing and asparagus is in season. It must be time for a spring tart!

Made with fresh asparagus, mint, and garden greens, and with plenty of eggs and goat’s feta, this tart can be a complete, protein-rich meal in one. However, you may want to serve it up with a side salad or some roasted baby potatoes too. As there’s no stuffing around with pastry you can make the most of the extra daylight hours too – it can be on the table in under an hour to feed a family of four.

Asparagus, mint and feta tart

You will need:

  • 1 large tortilla, preferably wholemeal
  • 1 good-sized bunch of asparagus
  • A sturdy handful of silverbeet, spinach or kale
  • 3 spring onions
  • 8 eggs
  • About 70g of goat’s feta
  • A generous handful of fresh mint


  1. Preheat your oven to 180°C. Prep your veggies by snapping off the stalky parts of the asparagus then slicing them in half lengthways, chopping your greens and mint, and slicing your spring onions.
  2. Place your tortilla in a greased or lined round baking dish.
  3. Cook your asparagus in a little oil or butter until seared.
  4. Add the other vegetables to the pan and cook for a couple of minutes.
  5. Once the veggies have cooled, place them all on top of the tortilla in the baking dish.
  6. Whisk your eggs and pour them over the veges, then crumble the feta on top.
  7. Bake for half an hour and enjoy!

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