ASPARAGUS AND RICOTTA TART
Ingredients
1 x 320g roll of puff pastry
1 egg, beaten
150g ricotta
Zest of 1 lemon
25g parmesan, grated, plus more to finish
2 asparagus bunches
1 tbsp olive oil
Squeeze of lemon juice
a few tiny mint, basil and chervil leaves or any micro herbs, to garnish
Salt and black pepper
Method
■ preheat the oven to 200°C/180ºC fan/gas mark 6. Unroll the puff pastry onto a lined baking tray. Score a 1½-2cm border around the pastry, making sure not to cut all the way through. brush the whole thing with some of the beaten egg, then prick all over the centre with a fork.
■ bake the pastry in the oven for 15 minutes, then remove from the oven and set aside to cool.
■ put the rest of the beaten egg in a bowl and add the ricotta. mix until smooth, then beat in the lemon zest and parmesan. Season well with salt and pepper. gently press down the centre of the pastry if it has puffed up a lot, then carefully spread with the ricotta mixture.
■ trim the asparagus spears so they will fit the tart. put the olive oil in a bowl and add the asparagus, then squeeze over some lemon juice. gently turn the spears over until they are well coated in the oil and lemon, then season with salt and pepper. arrange the asparagus over the ricotta and grate a little more parmesan on top.
■ bake in the oven for 15 minutes until the pastry is golden, the ricotta has puffed up very slightly around the asparagus and the asparagus is just cooked through. Squeeze a little more lemon juice over the top, sprinkle with herbs and serve warm.