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Empty CartAsparagus tart
- Duration: 50 min
- Amount: 4 People
Ingredients
- 2 packs of asparagus
- 250g ricotta
- 50g crème fraîche
- 2 spring onions
- 1 lemon, zest & juice
- 1 pack basil
- 1 round puff pastry sheet
- pesto
- 1 egg
- salt & pepper
- 30g parmesan
- black sesame seeds
- parmesan
- olive oil
Method
Preheat the oven to 180 °C and remove the puff pastry from the fridge. Wash and prepare the asparagus, cutting them into even pieces, and finely chop the spring onions and a few basil leaves. Zest half of the lemon and squeeze all of its juice. Crack the egg, separate the yolk and lightly beat it to brush the pastry. Finely grate about 50 g of Parmesan and set aside.
In a bowl, mix the ricotta with the spring onions, salt, pepper, crème fraîche (or yoghurt) and the Parmesan; then incorporate the lemon zest and juice, as well as the basil. Line a baking tray with greaseproof paper, roll out the puff pastry and create a border of about 2–3 cm around the edge, pricking the centre with a fork. Spread the pesto over the middle, distribute the ricotta mixture on top and arrange the asparagus as desired.
Add a little more pesto and fold the edges of the pastry over the filling. Brush the edges with the beaten egg yolk and sprinkle with black sesame seeds. Bake for 20 to 25 minutes, until the pastry is golden. Remove from the oven and finish with grated Parmesan, a drizzle of olive oil and a few basil leaves, slice and serve.