[recipe servings=”4-6″ difficulty=”Medium” ]
[recipe-ingredients]
- 1 sheet all-butter puff pastry
- 200g / 7oz asparagus spears, woody ends trimmed
- 150g / 5oz cherry tomatoes, halved
- 150g / 5oz ricotta or soft goat’s cheese
- 2 tbsp crème fraîche (or mascarpone)
- 1 small garlic clove, finely grated
- Zest of ½ lemon
- Olive oil
- Sea salt & freshly ground black pepper
- A few thyme leaves To finish:
- Fresh basil leaves
- Fresh tarragon or chives (optional)
- Extra virgin olive oil
- Prepare the base
Preheat the oven to 200C / 180C fan / 400F / gas mark 6. Line a baking tray with parchment. Unroll the puff pastry onto the tray and score a 2cm border all the way round (don’t cut through). Prick the centre lightly with a fork. - Make the cheese layer
In a bowl, mix the ricotta (or goat’s cheese), crème fraîche, garlic and lemon zest. Season well with salt and pepper.Spread evenly inside the pastry border. - Prepare the vegetables
Toss the asparagus and cherry tomatoes lightly with olive oil and a pinch of salt. - Assemble
Lay the asparagus spears neatly across the tart, then dot with the tomatoes. Sprinkle over thyme leaves. - Bake
Bake for 25–30 minutes, until the pastry is puffed and golden and the asparagus is just tender. - Finish & serve
Drizzle with extra virgin olive oil. Scatter over torn basil and finely chopped tarragon or chives. Serve warm or at room temperature.
