Monday, 6 June 2011

Asparagus and Ricotta Tart, with Lemon and Mint

With the asparagus season now over half way through, I still can’t get enough of the stuff.  I was out shopping the other day at a local farm shop, and I spotted a magnificent bundle of asparagus for sale.  Looked superb, I couldn’t resist, I had to buy a bundle.  I didn’t matter to me that I already had a a stack of them in the fridge that I picked the other day! 

Lemon and mint goes fantastically well with asparagus.  This is ideal for a spring/summer lunch, with a cold glass of Sauvignon Blanc.

Asparagus and Ricotta Tart, with Lemon and Mint

DSC_0461

Serves 4

:: 375g pack ready rolled Puff Pastry  :: 250g Ricotta  :: 1 Lemon (zest & juice)  ::  20 spears of Asparagus  :: Parmesan  :: Mint finely chopped  :: Chives  ::  Salt & Pepper  :: Olive Oil

Preheat oven to Gas Mark 6/200C.  Unroll the puff pastry and cut into 4 rectangles (approx. 17cm x 12cm).  Mark a border with a knife about 1½cm from the edge, but don’t  cut all the way through.  Very lightly score a lattice on the board for a decorative effect.  Place in the oven for 8-10 mins until puffed and is lightly golden.  Leave to cool, and using the back of a fork, push down the middle.

Mix the ricotta with the lemon zest and juice, and season.  Divide this between the four tart shells and gently spread out.  Carefully push into the ricotta mixture 5 asparagus spears into each tart.  Drizzle with olive oil and put in the oven for 10 mins until the pastry is golden and the asparagus starts to wrinkle.

Sprinkle over the mint, shave over some parmesan and place the chives on top.  Give a final drizzle of olive oil and serve warm with a dressed salad.

10 comments:

  1. very nice! found your blog via UK food bloggers, I post stuff there too a great way to find what people are making! This is a lovely quick recipe

    ReplyDelete
  2. James this looks delicious. I must go and make it...now! Thanks for linking up to Simple and in Season too!

    ReplyDelete
  3. James, this looks amazing. I might make this for Saturday lunch.

    How is the bread making going?

    Ted

    ReplyDelete
  4. What a lovely savory tart. It would make a wonderful light supper. It really looks delicious. I hope you have a great day. Blessings...Mary

    ReplyDelete
  5. your tart looks so vibrant and fresh - lovely colours

    ReplyDelete
  6. Welcome Working london mummy, thank you very much for visiting and commenting. I really like your blog!

    Fabulicious Food - Hope your well. I have another entry coming soon.

    Thanks Ted. Bread baking is going well, have two of the recipes down now, and the nest happening this weekend. Loving it!

    Mary - Ahh thank you :)

    the caked crusader (always love that name) - Whenever you just cook asparagus, it always seems to brighten up!

    ReplyDelete
  7. Simple and in Season Round Up today! Thanks so much for entering!

    ReplyDelete
  8. Fantastic!
    My stomach is rumbling and my mouth is salivating.

    ReplyDelete
  9. This looks absolutely delicious, and great photos too!
    Karen @ Lavender and Lovage

    ReplyDelete
  10. After seeing this, I can't wait for spring and asparagus season! So fresh and simple.

    ReplyDelete