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.
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.
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.