Asparagus tart

Recipe by: Michelle Darmody

Theis delicate bake with tender asparagus stems, a mixture of cheese, fresh herbs and a hint of mustard is a lunchtime delight

Asparagus tart

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

18

MINUTES

Ingredients

  • 250g puff pastry

  • 1 egg yolk, lightly beaten

  • dash of olive oil

  • 100g Ricotta

  • 85g Mascarpone

  • small tsp Dijon mustard

  • bunch of chives, finely chopped

  • bunch of parsley, finely chopped

  • 100g Parmesan, grated

  • bunch of asparagus, trimmed and blanched in boiling water

Method

  1. Heat your oven to 200°C and cover a baking tray in parchment.

  2. Roll the pastry to about 6 x 12inch, in as neat a rectangle as possible. Place it on the baking tray and prick it all over with a fork. Lightly pinch the sides in to form a shallow crust. Brush the sides of the tart with the egg yolk and bake for 12 minutes.

  3. While it is baking, mix the Ricotta, Mascarpone, mustard and herbs together with half of the grated cheese. Season to taste.

  4. Press down the centre of the pastry, if it has risen, and fill with the cheese mixture. Lay the asparagus stems across the tart. Drizzle with a little olive oil, sprinkle on the remaining Parmesan and bake for 18 minutes.

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