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)
Preheat oven to 200C/180C fan-forced. Line a 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry
Trim edges. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights or uncooked rice.
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.
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.
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.
Place zest, juice and oil in a screw-top jar. Secure lid. Shake to combine.
Place broad beans in a pan of salted boiling water. Cook for 3 minutes. Drain. Plung into cold water. Drain. Peel.
To serve, top tart with asparagus and broad beans. Drizzle with lemon dressing. Sprinkle with extra basil and dill.
