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

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