Asparagus & Ricotta Tart with Herb Pastry

Serves 6-8

Ingredients For the pastry

100g cold unsalted butter, cubed

150g plain flour, plus extra for dusting

40g wholemeal flour

10g cornflour

2 tsp chopped fresh herbs (such as basil, thyme and sage) 2-4 tbsp milk

Salt and freshly ground black pepper

For the filling

250g asparagus, chopped diagonally into thirds 100g peas or shelled broad beans

200g ricotta cheese

100ml milk

100g crème fraîche

2 eggs

3 tbsp chopped fresh herbs (such as parsley, chives, mint) 75g spring onions, finely sliced

75g Parmesan cheese, grated

50g pine nuts

Salt and freshly ground black pepper

For the garnish

Chopped fresh herbs (such as purple basil, parsley and chives), optional

Method

Put all the ingredients for the pastry (bar the milk) in a food processor. Blitz until combined, then blitz in the milk one tablespoon at a time. Alternatively, rub the butter into the flours until the mixture resembles fine breadcrumbs, stir in the herbs, gradually add the milk, then knead gently until the mixture comes together. Once the pastry dough is smooth, wrap it in clingfilm and refrigerate for a minimum of 15 mins. Meanwhile, preheat the oven to 180ºC (350ºF), Gas Mark 4. Bring a pan of water to the boil and cook the asparagus pieces for no more than 3 minutes. Scoop them out of the water and immediately plunge them into a bowl of cold water. Cook the peas or broad beans in the same water for no more than 1 minute. Drain and add these to the cold water.

In a bowl, whisk the ricotta, milk, crème fraîche, eggs, herbs and some seasoning together.

Roll out the pastry dough on a lightly floured work surface to a thickness of 2-3mm. Transfer the dough to a 23cm (9-inch) loose-bottomed tart tin and gently press it into the edges of the tin. Run the rolling pin across the top edges of the tin to cut away the overhanging pastry.

Drain the vegetables and pat them dry. Scatter the sliced spring onion over the pastry with half of the grated Parmesan. Now add the vegetables, reserving a few of the asparagus tips. Carefully pour the egg mixture on top. Don’t worry if the vegetables all move around – this is fine.

Top with the remaining grated cheese, the pine nuts and the reserved asparagus tips. Bake for 35-45 mins until the filling is set and the pastry is golden brown. Garnish with a sprinkling of chopped fresh herbs, then serve.