Asparagus and Ricotta Tarts
|1 Lemons (s)||
|1kg Plum Vine Mini Tomatoes(s)||
|1 Mint (Bunch)(s)||
|Chives (60G Pack)(s)||
|Extra Virgin Olive Oil|
- 375g pack ready-rolled puff pastry, at room temperature.
- 250g vegetarian ricotta, well drained.
- 50g freshly grated vegetarian Parmesan.
- Juice of 1 small lemon.
- 4 tomatoes, finely chopped.
- About 20 asparagus spears, trimmed to fit the pastry ‘window'.
- 1 tbsp extra-virgin olive oil.
- Chopped fresh mint leaves and chives, to serve.
- Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry and cut into 4 rectangles, each about 16 x 12cm. Use a knife to mark out a smaller rectangle on each piece, big enough to hold 4-6 asparagus spears – don’t cut through the pastry. Mark the borders in a neat lattice pattern, then transfer to a large baking sheet. Bake for 15 minutes, until just puffy and slightly coloured. Set aside to cool slightly, then depress the risen window gently with the back of a fork.
- Meanwhile, lightly mix the ricotta, Parmesan and lemon juice in a bowl. Stir in the tomatoes but not too vigorously or you’ll end up with a pink mess. Season with a little salt and plenty of black pepper. Divide the ricotta mix between the pastry cases, putting it in the middle of each and spreading it out just a little. Cover with the asparagus spears and press just slightly into the ricotta. Drizzle with the oil and bake for 20 minutes, or until the pastry is golden and the asparagus looks wrinkly and soft.
- Serve the tarts, garnished with the mint and chives.