- 1 packet (400g) shortcrust pastry, defrosted
- Flour, for dusting
- 2 discs (80g) feta cheese
- ¾ cup (180ml) plain double-cream yoghurt
- Juice (30ml) of ½ lemon
- ½ punnet (10g) each fresh dill and mint, chopped
- 1 packet (200g) asparagus
- 1 packet (200g) baby leeks, halved lengthways
- 1 cup (250ml) fresh peas, blanched (or defrosted peas patted dry)
- 4 baby marrows, cut into sticks
- 1 egg, whisked
- Salt and milled pepper
- Fresh watercress or rocket, for serving
- Preheat oven to 180°C.
- Roll pastry out on a floured surface into a 25cm circle about 3mm thick.
- Place pastry on a baking tray lined with baking paper.
- Blitz feta, yoghurt, lemon juice, mint and dill together.
- Spread three quarters of feta mixture in an 18-20cm circle in the middle of the pastry, leaving a border all around.
- Top with asparagus, leeks, peas and baby marrow.
- Crimp edges all around, folding and tucking as you move around the border.
- Brush pastry border with egg. Season.
- Bake for 25-30 minutes until golden.
- Serve garnished with rocket or watercress and drizzled with leftover whipped feta dressing.