Asparagus and ricotta tarts

Categories: May

Ingredients

• 375g pack ready-rolled puff pastry, at room temperature
• 250g ricotta, well drained
• 50g fresh grated vegetarian Parmesan
• juice of 1 small lemon
• 4 sun-blush or sun-dried tomatoes in oil, drained and 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

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Unroll the pastry and cut into 4 rectangles, each about 16 × 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 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.

2. Meanwhile, lightly mix the ricotta, Parmesan and lemon juice in a bowl. Stir in the tomatoes but not too vigorously. 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.

3. Serve the tarts, garnished with the mint and chives.

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