Preparation: 20 minutes Cooking: 50 minutes
flour, for dusting
Woolworths all-butter puff pastry
2 x 250 g sheets large free-range egg 1, beaten mixed cherry tomatoes 200 g, halved bacon 250 g, diced pea shoots, to garnish
For the filling: ricotta 250 g mascarpone 150 g lime 1, zested and ½ juiced parsley 2 T chopped chives 2 T chopped sea salt, to taste asparagus 250 g, trimmed
For the dressing:
Woolworths ginger-and-Peppadew relish 4T hot water 2T red wine vinegar 1t sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 200°C. Lightly flour 2 baking trays and place a sheet of pastry on each tray and score a 2 cm border around the edge. 2 Brush the edges of the pastry with beaten egg and bake for 15 minutes. 3 Place the tomatoes and bacon on another baking tray and roast for 25 minutes. 4 To make the filling, mix the cheeses, then add the remaining ingredients, except the asparagus, and season well. 5 Spread the cheese mixture onto the baked pastry sheets and top with the asparagus. Bake for 15–20 minutes.
6 Remove the tarts from the oven and top with the tomatoes and bacon. 7 In a small saucepan, heat the Peppadew relish with the water and vinegar for 2 minutes until warm. Drizzle over the pastry and garnish with pea shoots.
WINE: Woolworths Cape Point Sauvignon Blanc 2018