Asparagus & Ricotta Tart

Puff pastry tart with a creamy filling and fresh asparagus

Course Main Course

Cuisine British

Keyword Savoury, Tart

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 411kcal

Author thebakingexplorer

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

I used a ready made puff pastry sheet for this recipe, you will not get the same results with shortcrust pastry.
Instead of ricotta cheese, you could also use cream cheese or mascarpone cheese.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.