Asparagus, broad bean and ricotta tart

  • 2 sheets frozen pastry, partially thawed (shortcrust is best)
  • 1 bunch asparagus, ends trimmed
  • 3/4 cup thickeed cream
  • 300g fresh ricotta
  • 2 tbsp fresh  parsley leaves, finely chopped
  • 2 tbsp fresh basil leaves, finely chopped, plus extra leaves to serve
  • 1/4 cup dried dill
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 cup broad beans (removed from pod)
  1. Preheat oven to 200C/180C fan-forced. Line a 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry
  2. Trim edges. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights or uncooked rice.
  3. Bake for 15 minutes. Remove weights or rice and paper. Bake for a further 5 minutes or until pastry is golden. Cool in pan. Transfer pastry case to a serving platter.
  4. Meanwhile, heat a chargrill pan over high heat. Cook asparagus, turning, for 2 to 3 minutes or until just tender and lightly charred. Transfer to a plate. Set aside to cool. Thinly slice diagonally.
  5. Whisk cream in a bowl until just-soft peaks form. Add ricotta, parsley, basil and dill. Fold to combine. Season. Dollop cream mixture into pastry case.
  6. Place zest, juice and oil in a screw-top jar. Secure lid. Shake to combine.
  7. Place broad beans in a pan of salted boiling water. Cook for 3 minutes. Drain. Plung into cold water. Drain. Peel.
  8. To serve, top tart with asparagus and broad beans. Drizzle with lemon dressing. Sprinkle with extra basil and dill.

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