April 30, 2017 by marksetchfield
Serves 6, prep time 15 minutes, cooking time, 25-30 minutes
1 pack of pre-made puff pastry
1 beaten egg to glaze
250g of ricotta cheese
Grated rind of a lemon
1 chopped garlic clove
1 tbsp of chopped fresh dill
1 tbsp of plain flour
1 tbsp of olive oil
2 bunches of asparagus washed and trimmed
Fresh black pepper
Fresh green saladMETHOD
Preheat the oven to 180 degrees. Line a baking sheet with baking parchment and roll out the pastry. With a sharp knife cut a rectangle 3cm inside the edge of the pastry. Brush the egg wash around the edges and sprinkle with rock salt.
In a bowl combine the ricotta cheese, lemon rind, garlic, egg, flour and chopped dill. Spread the mix over the pastry, keeping inside the centre.
Next, coat the asparagus with olive oil and place on the cheese, alternating the direction of each stalk. Add some black pepper and place in the oven for 25-30 minutes until the pastry is golden in colour. When the tart is cooked remove from the oven, topped with parmesan shavings and garlic shoots. Finally, serve with a fresh green salad.