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Asparagus & Ricotta Tart
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Asparagus & Ricotta Tart

Puff pastry tart with a creamy filling and fresh asparagus
Course Main Course
Cuisine British
Keyword Tart
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 411kcal
Author katsvegkitchen

Ingredients

  • 320 g Puff pastry sheet
  • 250 g Ricotta cheese
  • 1 Egg large
  • 25 g Italian grated hard cheese I used Pecorino
  • 1 tsp Dried thyme
  • ½ tbsp Lemon juice
  • ¼ tsp Salt
  • 350 g Asparagus
  • 25 g Petit pois frozen peas
  • ½ tbsp Vegetable oil
  • 4-5 leaves Fresh mint
  • 1 tbsp Milk

Instructions

  • Pre-heat your oven to 180C Fan/400F/Gas Mark 6. You may need to take the pastry out of the fridge and let it come to room temperature before unrolling it
  • Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it. Prick the pastry with a fork, avoiding a 1cm border around the edge
  • Mix the ricotta, egg, italian hard cheese, salt, thyme and lemon together until they form a smooth paste
  • Spread the ricotta mixture over the puff pastry sheet, leaving a 1cm border around the edge
  • Arrange the asparagus neatly on top, trimming the ends if needed, and sprinkle over the frozen 'petit pois' peas. Drizzle or brush the olive oil over the asparagus
  • Use a pastry brush dipped in the milk to glaze the 1cm border
  • Bake the tart for around 20-25 minutes, until the pastry is golden and risen
  • Chop up the mint leaves and sprinkle them over the tart
  • Serve hot, or allow to cool to room temperature, then refrigerate for up to 2 days. You can re-heat the tart or serve it cold

Nutrition

Calories: 411kcal | Carbohydrates: 29g | Protein: 13g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 346mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 3mg