Catherine & Siúcra's Savoury Easter Breakfast/Brunch Tart

Catherine & Siúcra’s Savoury Easter Breakfast/Brunch

Ballyknocken letter B

Savoury Easter Breakfast /Brunch 

Asparagus Brie Tart

 

Serves 4
For the pastry

  • 250g plain flour
  • 3 tbsp fine polenta
  • ½ tsp salt
  • 2 tsp Siucra caster sugar
  • 120g chilled butter, diced
  • ½ lemon, zest only
  • 1 egg
  • Chilled water, to bind

For the topping

  • 120g ricotta
  • 1 tbsp mixed chopped herbs, parsley with some thyme and a little rosemary
  • ½ lemon, zest only
  • 300g fresh asparagus, trimmed
  • 200g brie, sliced
  • 2 tbsp Siucra icing sugar
  • 1 tbsp sesame seed
  • Egg wash, to glaze
  • Salt and freshly ground black pepper
  • Sprig of dill or fennel, to garnish
  • Lemon zest, to garnish

To make the pastry
Place the plain flour, polenta, salt and Siucra caster sugar into your food processor.
Add the diced butter and lemon zest and pulse until the texture of breadcrumbs.
Add in the egg and enough cold water to form a stiff dough.
Wrap in parchment and rest in the fridge for at least 30 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6.

To assemble
Roll the pastry out into a 25cm x 15cm rectangle on the parchment. Trim the edges and slide onto a baking tray.  
Mix the ricotta, herbs, lemon zest together and spread over the pastry, leaving a 1cm around the edge.
Trim the asparagus to the size of the pastry and place on top of the ricotta spread. Arrange the brie slices on top and season with salt and freshly ground black pepper. Using a pastry brush, glaze the edge of the tart with egg wash and sprinkle over some sesame seeds.  
Dust lightly with the Siucra icing sugar and bake for about 22 to 25 minutes. Reduce the oven temperature to 180C/fan 160C/gas 4 after 15 minutes of baking. The tart should be golden on the edges.
Garnish with dill or fennel sprigs and lemon zest to serve.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map