Asparagus, Ricotta and Lemon Tart

Asparagus, Ricotta and Lemon Tart Asparagus, Ricotta and Lemon Tart

1x Quantity of store brought short savoury pastry (or homemade if you’re feeling up to it!)
250g Ricotta
4 eggs
60ml cream
1x Lemon Zest
1x clove garlic
½ tsp fresh thyme chopped
Pinch salt and cracked pepper
1x Bunch Asparagus

Method:
Pre-heat oven to 170° and prepare tart tin by spraying liberally with cooking spray
Line your choice of tart tin with savoury pastry
Spread Ricotta over the bottom of pastry
Mix eggs, cream, garlic, thyme, lemon zest, salt and pepper together. Pour over ricotta.
Trim tough Asparagus ends, then cut to fit tart tin.
Carefully lay Asparagus on top of egg and Ricotta.

Bake at 170° for approx 30-40 mins or until pastry is golden all over.

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