Asparagus & Whipped Ricotta Tart

A delicious spring dish! So simple to make, delicious as a light lunch with a plate of prosciutto. Recipie from Julius Robers book 'The Farm Table'. You can find his book in our gift department!

Difficulty:

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4-6

Asparagus & Whipped Ricotta Tart Image 1

Asparagus & Whipped Ricotta Tart Image 2

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Ingredients

2 bunches of asparagus
1 sheet of puff pastry
250g ricotta (we like to use Westcombe)
50g soft goat cheese
A handful of chives and mint
1 egg
1 unwaxed lemon

You can also use wild garlic, basil or dill as herbs

Method

Preheat the oven to 200 degrees fan
Place the ricotta in a bowl with the goats cheese & season well. Grate in the zest of a whole lemon and the juice of half of it
Whisk together until smooth & creamy. Add most the herbs & mix again
Roll out the puff pastry on a lined baking tray. With a knife, score the pastry w3-4cm from the edge the whole way round (be carful not to cut all the way through)
Snap off the bottom ‘woody’ ends of the asparagus (you can keep these to make a soup)
Spread the ricotta over the pastry, taking care to stay in the scored border
Top with the asparagus spears & drizzle with olive oil & season well
Whisk the egg and brush the edges of the pastry so they go golden in the oven
Bake for 20-30 minutes, until crisp and puffed up
When its out the oven, sprinkle with the remaining herbs & squeeze over some lemon juice.
Serve while piping hot & enjoy!