I was grateful to recently receive a box full of fresh Australian asparagus, with thanks going to the lovely Vicky Leng of the Australian Asparagus Council.
Today’s creations paired the asparagus with ricotta and parmesan cheese, and frozen puff pastry. An awesome combination.
For one large square tart… there is no set recipe. Just a creation of my own.
Firstly cut 5-6 large asparagus spears into small pieces, add in a handful of sun-dried tomatoes and a good spoonful of seeded mustard. Whizz that together to make a chunky paste. Next, take one sheet of defrosted puff pastry, and line a square, fluted tin with a removable base with it. Lay a rough layer of the asparagus paste mix on top.
Next top with a mix consisting of two beaten eggs, approx. 250g fresh ricotta cheese, approx. 80g grated fresh parmesan cheese, and a small pouring of cream.
Lay on top of the cheese mix a handful of the mini asparagus spears, creating a head-to-toe pattern. Sprinkle over that around 20g of grated parmesan. You can never have enough cheese!
Bake the tart in a fan forced oven set to 175 degrees, for around 25 minutes, or until golden brown.