Sami Tamimi’s asparagus, goat’s cheese and za’atar tart is a celebration of spring. The first taste of English asparagus feels like a quiet triumph after winter, and these fresh green spears snap with promise. That same thrill echoes in the hills of Palestine, where foraging for wild asparagus becomes a small adventure. At home in the UK, Tamimi is obsessed with encasing them in pastry, turning the season’s simplest treasure into a showstopper. He serves it with fattoush, a salad that evokes memories of his mother’s version with its tangy buttermilk dressing. This take is vibrant, crunchy, herby, and full of tomatoes, cucumbers and toasted pitta.
Asparagus, goat’s cheese and za’atar tart
Prep 10 min | Cook 50 min | Serves 4
- 1 large red onion, peeled and cut into ½cm-thick slices
- 3 tbsp olive oil
- Salt and black pepper
- 320g sheet ready-rolled puff pastry
- 180g soft goat’s cheese
- 80g cheddar, grated
- 1 large egg, lightly whisked, plus 1 extra yolk beaten with 1 tbsp water, to glaze
- 1 garlic clove, peeled and crushed
- 1½ tsp lemon zest
- 1½ tbsp fresh oregano leaves, finely chopped
- 280g thin asparagus, woody ends cut off and discarded
- 1½ tbsp za’atar
Heat the oven to 200C (180C fan)/390F/gas 6. Lay the onion slices on a lined oven tray, brush with olive oil and a sprinkle of salt on both sides, then roast for 15 minutes, until slightly golden and soft. Unroll the pastry on to a shallow oven tray lined with greaseproof paper, then prick it all over with a fork, but avoiding the outer edges. In a medium bowl, mix the goat’s cheese, 60g of the cheddar, the whole egg, garlic, lemon zest, oregano, a third of a teaspoon of salt and a good grind of black pepper, until the mix is a spreadable consistency. Spread this all over the pastry, leaving a 2½cm border all around the edge. Toss the asparagus with a tablespoon of olive oil, half a tablespoon of za’atar, a quarter-teaspoon of salt and a good grind of black pepper. Arrange the asparagus evenly on top of the goat’s cheese mix, slightly overlapping the spears, so the cheese is covered. Arrange the roast red onion slices on top, then sprinkle over the remaining cheddar. Fold over the edges of the pastry, then brush the exposed pastry with the egg yolk and water glaze. Sprinkle the remaining za’atar all over the edges and bake for 25 minutes, until the pastry is golden brown and the bottom is cooked through. Remove from the oven, leave to rest for a few minutes, then serve with the fattoush below.
Fridge-raid fattoush
Prep 10 min | Cook 20 min | Serves 4
- 2 stale wholewheat pittas
- 300g cherry tomatoes
- 1 large cucumber (300g)
- 1 red pepper (150g)
- 1 garlic clove, peeled and crushed
- 1 tbsp lemon juice
- 1 tbsp white-wine vinegar
- ½ tbsp pomegranate molasses
- 3 tbsp olive oil
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- 1 tbsp sumac, plus extra for sprinkling
- Salt
- 100g radishes, thinly sliced
- 3 spring onions, trimmed and thinly sliced
- 15g flat-leaf parsley, roughly chopped
- 10g mint, thinly shredded
Heat the oven to 200C (180C fan)/390F/gas 6. Split open the pittas, arrange them on an oven tray, making sure they don’t overlap, then toast for 10-12 minutes, until golden. Remove and leave to cool, then break into bite-sized pieces. Meanwhile, cut the tomatoes in half and put them in a large bowl. Deseed the cucumber, then cut it into 1cm cubes and add to the bowl. Remove and discard the stalk, core, pith and seeds from the pepper, then cut the flesh into 1cm dice and add to the bowl, too. Add the garlic, lemon juice, vinegar, pomegranate molasses, olive oil, spices and a half-teaspoon of salt, and give everything a good mix. Add the radishes, spring onions and herbs, toss well so everything gets coated in the dressing. Just before serving, add the toasted pitta and give the salad another good mix.
