Tuesday, November 23, 2010

Asparagus and Ricotta Tart

Asparagus is at its seasonal best in Spring. Use reduced fat puff pastry in this tart and serve warm for a quick and nutritious mid-week dinner. Or for a more decadent version, bake with flaky short crust pastry. 

Asparagus and Ricotta Tart
1 sheet reduced fat puff pastry
250g light ricotta cheese
5 eggs
1/4 tsp nutmeg
2 tbsp grated parmesan cheese
2 bunches of asparagus, ends trimmed to fit tart tin
Cracked black pepper and salt

  1. Line a tart tin with the sheet of pastry.
  2. In a bowl, whisk eggs together with ricotta, nutmeg and parmesan cheese
  3. Season with pepper and salt to taste
  4. Pour egg mix into pastry lined tin
  5. Lightly lay trimmed asparagus on top of egg mix
  6. Bake at 180 degrees for about 45 min or until top is golden and egg just set

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