How to Bake Butter Bean and Asparagus Galettes | Rhodes Quality

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65 ml (¼ cup) olive oil, divided

1 onion, finely chopped

1 garlic clove, crushed

1 x 410 g can Rhodes Quality Butter Beans, drained and rinsed

zest and juice ½ lemon

30 ml (2 Tbsp) flat-leaf parsley

1 egg

65 ml (¼ cup) cream

salt and freshly cracked black pepper

500 g ready-rolled shortcrust pastry

1 egg yolk, beaten

200 g asparagus, trimmed and blanched

1 leek, washed and sliced

15 ml (1 Tbsp) olive oil

100 g chunky cottage cheese

to serve: fresh mint and coriander, leaves roughly chopped


To make the filling, heat 30 ml (2 Tbsp) of the oil a saucepan and cook the onion over medium heat for 5 minutes until softened. Add the garlic and cook for a few minutes more and then remove from the heat. Place the onion and garlic in a food processor with the Rhodes Quality Butter Beans, lemon zest and juice. Add the parsley and the remaining oil. Process to a puree. Season to taste. Add the egg and the cream and pulse to mix. Bring a medium saucepan of water to the boil and cook the asparagus and leeks for 3-4 minutes until just starting to cook through. Remove, drain and cool under cold running water, then pat dry with kitchen paper. Place the asparagus and leeks into a bowl and toss with the 15 ml (1 Tbsp) olive oil and season well. Unroll the pastry onto a large baking sheet and cut into 2 halves. Spread butter bean paste over the one-half pastry, leaving a 1 cm edge. Place half of the asparagus and leeks on top of the butter bean puree. Brush the pastry border with beaten egg. Fold and pleat the dough over the edge of the filling and brush the crust with remaining egg. Repeat with the remaining piece of pastry. Bake the tarts in an oven preheated to 190°C for 30 minutes or until the pastry is crisp and golden. Spoon on the cottage cheese and garnish with the fresh mint and coriander and serve immediately.


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