Asaragus, pea, mint and ricotta tart
Making a savoury tart is the simplest thing in the world if you buy ready rolled puff pastry. Just a few ingredients arranged on top and 30 minutes in the oven will give you the perfect lunch or light supper dish. This version, inspired by a Jo Pratt recipe, is obviously ideal for springtime and the asparagus season.
INGREDIENTS
- Sheet of ready rolled puff pastry, approximately 350g
- 250g ricotta cheese
- 2 eggs, lightly beaten
- 50g mix of grated parmesan and gruyere
- 1 clove garlic, peeled and crushed
- 250g asparagus
- 150g fresh peas or de-frosted frozen
- handful chopped mint
- Olive Oil
- S&P
DETAILS
- Cuisine: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4
METHOD
Heat the oven to 200°C/180°C fan/Gas 6.
Unroll the puff pastry and sit it on a baking sheet lined with baking parchment. Prick the surface of the pastry in several places with a fork.
Put the ricotta, eggs, parmesan, gruyère, garlic, seasoning and mint in a large bowl and mix together. Spread over the pastry leaving a 1 cm border of uncovered pastry around the edge.
Arrange the asparagus and peas on the ricotta, drizzle with olive oil and season with S&P. Bake in the oven for 30 minutes or until the cheese mixture is beginning to turn golden. Serve with a green salad and a tomato salad.
DRINKS
This dish is just crying out for a glass of crisp Sauvignon Blanc, or alternatively a simple tumbler of elderflower pressé with ice and fresh mint.
- Côte de Charme 2018 Sauvignon Blanc £9 M&S
- Bottle Green Elderflower pressé £2.49 widely available