serves
6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 sheet frozen puff pastry, thawed
- 350 g asparagus spears
- 1 cup ricotta
- ¼ cup grated parmesan cheese, plus extra to serve
- 2 eggs, divided
- ½ lemon, finely zested
- 2 tbsp extra-virgin olive oil
- Salt and black pepper, to taste
For the salad
- 1 head butter lettuce, leaves torn
- 40 g chives, finely chopped
- Storebought Greek vinaigrette, to taste
Instructions
- Preheat the oven to 200˚C (fan-forced). Line a large baking tray with baking paper.
- Lay the defrosted puff pastry onto the prepared tray and use a sharp knife to score a 2.5 cm border around the edge of the pastry. Using a fork, prick the centre of the pastry all over. Bake for 12 minutes, until the pastry is light golden-brown and puffed. Remove from the oven and allow to cool slightly.
- Trim the asparagus spears, so they are all 18 cm in length. Bring a large saucepan of salted water to the boil and prepare a large bowl of iced water. Once the water is bubbling, blanch the asparagus for 1-2 minutes, then plunge into the ice water. Set aside.
- In a medium bowl, combine the ricotta, half the parmesan cheese, 1 egg and the lemon zest and mix well until smooth. Spread the ricotta mixture evenly over the centre of the pastry within the border edge. Lay the asparagus over the tart.
- Crack the remaining egg into a small bowl and beat with a fork, then use a pastry brush to brush the edges of the tart with the egg wash. Drizzle the tart with the olive oil and sprinkle with the remaining parmesan cheese.
- Bake for an additional 15 minutes, or until the asparagus is tender and the cheese is melted. Remove from the oven and allow to cool slightly. Sprinkle with a little more parmesan to serve and cut into squares to serve.
- To make the salad, combine the lettuce and chives in a large bowl and drizzle with as much dressing as you like. Toss gently to combine. Serve the ricotta and asparagus tart with the salad.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
