On a hot day, there’s not a lot more satisfying than dining alfresco and sipping cider in the garden. With that in mind, I whipped up this spring tart yesterday – the asparagus and spring onion made it super fresh and although it’s pastry based it’s definitely not too heavy for lunch in the sunshine! This recipe is basically an amalgamation of different tart recipes I found mooching about online for inspiration, and while it’s not the most insta-worthy thing I’ve made it turned out fab-u-lous if I do say so myself.
So whether you’re hosting a garden party or just want a light lunch, try this spring tart for yourself!
YOU WILL NEED
500g puff pastry
250g ricotta cheese, drained
Parmesan, finely grated (amount is totally up to you – depends on your love for cheese!)
1 bunch of asparagus
3 spring onions, finely chopped
Handful of mint leaves
1 large egg, beaten
- Preheat the oven to 180°C.
- Roll out your pastry, and score a square border approximately 1cm in from the edge. Glaze the border with a little of the beaten egg, and bake for 10 minutes.
- While the pastry is baking, boil your peas and asparagus until soft (or hard – however you like it babes) and drain.
- Mix the remainder of the egg with the ricotta and a little parmesan.
- Remove the pastry from the oven, and spread the ricotta mixture onto the border up to it.
- Add peas and asparagus to the pastry, along with the spring onion.
- Bake for a further 10 minutes.
- Remove the tart from the oven, and sprinkle on some torn mint leaves and a little extra parmesan.
Enjoy with a fresh tomato salad and a cold beverage – bliss.
If you’d prefer something sweet, my gluten free lemon drizzle cake fits the bill!