Asparagus and Pumpkin Tart

This delicious tart can be made with either short crust or puff pastry. It can also be served hot or chilled for a tasty picnic treat.

Asparagus and Pumpkin Tart

1 sheet reduced fat puff pastry

800g Kent pumpkin

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. Peel and remove seeds from pumpkin. Cut into 1cm thick slices and roast on a lightly greased oven tray until cooked.
2. Line a tart tin with the sheet of pastry
3. In a bowl, whisk eggs together with ricotta, nutmeg and parmesan cheese
4. Season with pepper and salt to taste 
5. Layer the roast pumpkin slices on the pastry
6. Pour egg mix in over the pumpkin
7. Lightly lay trimmed asparagus on top of egg mix
8. Bake at 180 degrees for about 45 min or until top is golden and egg just set