Asparagus, lemon & ricotta tart

Name: Asparagus, lemon & ricotta tart
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 500 grams pack shortcrust pastry; 4 eggs, plus 1 egg yolk; 400 milliliters double cream; 2 lemons, zest only; 2 x 250g packs asparagus, ends trimmed; 140 grams ricotta; 1 handful mint leaves, chopped; 1 serving sea salt flakes, to serve

Asparagus, lemon & ricotta tart is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 8g of protein, 21g of fat, and a total of 339 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires pack shortcrust pastry, sea salt flakes, double cream, and ricotta. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Users who liked this recipe also liked Ricottan Asparagus Tart, Asparagus-Ricotta Phyllo Tart, and Asparagus-Ricotta Tart with Comte Cheese.

Instructions

Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.

Ingredients you will need

Base

Roll

Equipment you will use

Rolling Pin

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs.

Ingredients you will need

Beans

Egg

Equipment you will use

Baking Sheet

Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.

Ingredients you will need

Beans

Egg

Reduce the oven to 180C/fan 160C/ gas

Equipment you will use

Oven

Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug.

Ingredients you will need

Lemon Zest

Cream

Egg

Salt

Equipment you will use

Whisk

Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

Ingredients you will need

Asparagus

Ricotta Cheese

Cream

Mint

Salt

Equipment you will use

Oven

Equipment

Ingredients

Servings:

500grams

pack shortcrust pastry 4

eggs, plus 1 egg yolk 400milliliters

double cream 2

lemons, zest only 2

x 250g packs asparagus, ends trimmed 140grams

ricotta 1handful

mint leaves, chopped 1serving

sea salt flakes, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.