1. Oven roast your cherry tomatoes ahead of time. Turn your oven to 325°F . Cut your cherry tomatoes in half. Season with salt and drizzle your olive oil over the tomatoes. Let these roast for 1.5 hr to 2 hrs or until you see the tomatoes are a bit wrinkled on the sides. They should have a sight chew to them but still be juicy.
2. First to make the feta base, place both fetas and yoghurt in the bowl of a food processor. Blend for 30 secs or until the feta and yoghurt are homogenous. You don’t want to over whip this. Keep this chilled till ready to use.
3. Slice or julienne your red onion. Using a hot skillet, sauté 1 cup of the red onion. Soak the remaining ¼ cup of sliced onion in ice water. This takes away that sharp onion flavour.
4. When ready to assemble, season your asparagus with salt, drizzle olive oil and grill them. After, slice them into 1 inch pieces.
5. Drain the onion and pat dry using paper towel.
6. Spoon your feta cheese mix into the base of your tart shell.
7. Garnish with your asparagus, tomatoes, roasted and raw onion. Drizzle your honey over top. Garnish with your herbs, chopped olives and olive oil. Enjoy this within a half hour.

When making this tart have fun with it, add different herbs of your liking. If you can’t find chinese olives, use your choice of your favourite olives. Use the best honey you can find though, it makes all the difference.

If you want to make your tart from scratch follow Chef Anna’s tart recipe here.