It’s time for some Springtime tarts and Asparagus is in season. This one is great as a starter or light lunch, perhaps even for a picnic if the weather (ever) picks up.
Lemony Asparagus, Potato and Ricotta Tart
You will need
300g puff pastry
a bunch of asparagus
3 medium sized potatoes
zest of 1/2 lemon
1. Preheat the oven to 180˚C.
2. Slice the potatoes and bring to boil in salted water. Simmer until cooked through.
3. Remove any tougher ends of the asparagus and steam them for about 5 minutes, until just tender but still with a little bit of bite.
4. Roll out the puff pastry on a lightly floured surface until about 3mm thick into a large rectangular shape. You don’t have to be too precious about it, it’s a rustic tart, this one. Place on a baking tray lined with greaseproof paper. With a sharp knife, score a line about 3-4 cm in from the edge of the rectangle, creating a ‘frame.’ This will ensure your pastry puffs up around the filling.
5. In a bowl, mix the ricotta with a good handful of grated Parmesan, lemon zest, one egg and some salt and pepper. You should have a smooth, custard-like filling. Spread this all over the ‘framed’ part of the pastry. Arrange the asparagus and potatoes over the filling.
6. Beat the remaining egg lightly and brush over the outer border of the pastry. Bake the tart for about half an hour, until puffed, golden and crispy around the outside, and the pastry has cooked through even in the middle. Cool to warm on a wire rack, so it doesn’t go soggy.
7. Serve with watercress strewn liberally all over the tart.