Asparagus Tart with Fresh Herbs
Servings: 8
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Ingredients
- 250 g rough-puff pastry or use bought puff pastry
- 13-14 asparagus trimmed
- 2 tablespoon extravirgin olive oil
- salt and pepper
For the herby ricotta filling:
- 200 g fresh ricotta cheese drained
- ½ teaspoon extra virgin olive oil
- zest of ½ lemon
- 2 tablespoon fresh chives chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh thyme I use lemon variety, chopped
- 1 tablespoon grated parmesan + shavings to decorate both optional
- sea salt and black pepper
Instructions
- Heat oven to 180C/375F.
- Roll out the pastry to about 6 x12inch (15 x 30cm) rectangular shape and trim the edges. Transfer to a baking tray covered with parchment. Score a 1cm border, making sure you don’t cut the base.
- Prick the base with a fork, brush the tart edges of the olive oil ( or a beaten egg). Bake for 15 min, in the oven middle rack.
- In a large pot of boiling water, quickly blanch the asparagus for 2 mins, then drain and transfer into a bowl of ice cold water, Drain and pat dry, keep aside until needed.
- Meanwhile, prepare the cheese filling. In a bowl mix the ricotta, lemon zest, herbs and the Parmesan if using. Drizzle with very little olive oil and season with salt and freshly cracked black pepper.
- Remove the base from the oven and evenly spread with cheese mixture within the borders. Place asparagus along length of the tart, alternating the direction of the tips.
- Drizzle with a little olive oil, season with sea salt and black pepper and bake for 15 mins more. Serve warm or slightly chilled. Refrigerate in an airtight container for up to 2 days. Enjoy!
Notes
To make your homemade puff pastry 100% vegetarian, substitute butter with vegan butter.
If using store-bought version, buy a vegetarian-friendly alternative.
If using store-bought version, buy a vegetarian-friendly alternative.