Ricotta and asparagus tart
I devised this dish as something I could quickly rustle up to feed many mouths at lunch. With the addition of a salad and some prosciutto, you have yourself a feast in a mere half-hour or so.
This is an edited extract from ‘A House Party in Tuscany’ by Amber Guinness
Ingredients
Methods
Step 1
Preheat the oven to 220°C/fan oven 200°C/mark 7. Remove the ends of the asparagus by gently bending each spear from the base; the tough part will snap off.
Step 2
Unroll the pastry onto a baking tray lined with baking parchment. Prick the pastry all over with a fork, then lightly beat 1 egg in a bowl and brush the pastry generously with egg wash. Put in the fridge for 10 minutes while you prepare the ricotta mixture.
Step 3
Place the drained ricotta in a bowl and break it up using a fork. Add a generous pinch of salt, some grinds of black pepper, a pinch of chilli flakes and the finely grated nutmeg. Mix it all using the fork. Taste to check the balance of seasonings.
Step 4
Add the olive oil, beating it in with the fork until it is fully incorporated into the ricotta. Mix in the parmesan and lemon zest, and add another pinch of salt and a grind of pepper. Taste, adjusting seasoning as necessary, and beat in the other egg.
Step 5
Retrieve the pastry from the fridge. Being careful not to cut right through, use the tip of a sharp knife to score a line 5cm in from the edge, all the way around – a neat, raised crust will form as it cooks.
Step 6
Spoon the ricotta mixture into the centre of the pastry (without straying onto the edge you have scored) and smooth it out evenly with the back of the spoon.
Step 7
With the longest edge of the tray facing you, arrange the asparagus on top of the ricotta in packed, neat rows extending across the width of the pastry. You may need to put some spears top to toe. If any are too long or bent, chop them up and place where you see any exposed ricotta.
Step 8
Bake the tart for 20 minutes, until the edges of the pastry are raised and golden. Serve immediately on a large serving plate.
