Tart recipe for 4 as a starter or 3 for lunch people, takes only 35 mins; recipe has puff pastry, flour, egg, olive oil, lardon, ricotta, mascarpone, lemon, curly parsley, mint, parmesan and asparagus.
Herby asparagus & bacon tart
Course: Tart
Servings
4 as a starter or 3 for lunch
servings
Prep time
25 mins
Ingredients
- Parmesan: 2 tbsp grated parmesan
- Olive Oil: 2 tsp olive oil
- Egg: 1 egg, beaten
- Mint: 1 tbsp chopped mint
- Lemon: zest 1 lemon
- Flour: little flour, for the tray
- Ricotta: 100g ricotta
- Lardon: 100g bacon lardon
- Asparagus: bunch asparagus, trimmed
- Mascarpone: 85g mascarpone
- Puff Pastry: 250g rough puff pastry or use bought puff pastry
- Curly Parsley: 2 tbsp each snipped chives and chopped curly parsley
Directions
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a PS1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
- Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
- Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.
