Savoury tarts are a great option, and I always take the rustic route when making them. Crumbly, buttery pastry gathered lovingly around a deliciously delicate filling is the way to go. I always use half spelt flour and half plain wheat, to get an even crumblier, lighter texture, but regular plain flour is fine, too, and will ensure your pastry holds firm. I love the biscuity texture of spelt, though, and find it makes the lightest scones too.
This is my basic pastry recipe, which I use for almost everything. Sometimes I add an egg as the liquid to bind, providing richness and a great colour, but water will be fine too.
You can add almost anything to this tart. Slices of courgette, baby leeks or peas would be lovely. I wanted to create a light, bright festive tart that celebrates spring, and it's a beautiful Easter dish. The pink radish is very pretty, and this simple salad is fresh and delicious, with the popping peas and mint.
Asparagus has a very short growing season in Ireland, beginning in late April and ending six to eight weeks later. Choose asparagus with firm stems and tightly closed heads. To remove the woody stems, simply hold each end and gently bend. It will snap exactly where it becomes too tough.
You can keep the stems long for this tart, like I have, or cut into bite-size pieces and arrange on the base. Either way, Irish asparagus is a real treat and the most beautiful dish to take centre stage for a light Easter weekend lunch.
Recipe: Asparagus and feta tart
