Asparagus & Ricotta Tart

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Asparagus & Ricotta Tart

Serves 6, prep time 15 minutes, cooking time, 25-30 minutes

INGREDIENTS
1 sheet of puff pastry
1 beaten free-range egg, to glaze
Rock salt
250g of ricotta cheese

Grated rind of a lemon
1 chopped garlic clove
1 free-range egg
1 tbsp of plain flour
1 tbsp of chopped fresh dill
25 asparagus stalks, washed and trimmed
1 tbsp of olive oil
Fresh black pepper

TO SERVE
Parmesan shavings
Garlic shoots

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Asparagus & Ricotta Tart

METHOD
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, top with parmesan shavings and garlic shoots. Finally,  serve with a fresh green salad.

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