Serves 6 , prep time 15 minutes, cooking time, 25-30 minutes
INGREDIENTS
1 sheet of puff pastry
1 free-range egg, to glaze
Rock salt
250g of ricotta cheese
Zest of a lemon
1 chopped garlic clove
1 free-range egg
1 tbsp of plain flour
1 tbsp of chopped fresh dill
400g of asparagus, washed and trimmed
1 tbsp of olive oil
Fresh black pepper
TO SERVE
Parmesan shavings
Garlic shoots
Fresh green salad
METHOD
Preheat the oven to 180°C. 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, serve with a fresh green salad.
