Recipes Asparagus, broad bean and ricotta tart

Recipes Asparagus, broad bean and ricotta tart

Recipes Asparagus, broad bean and ricotta tart

Recipes Asparagus, broad bean and ricotta tart Enjoy the flavours of spring with this deliciously creamy and filling tart – perfect for picnics in the park with friends. If you’re planning to transport this dish for a bring-a-plate meal, check out our notes for pack and travel tips. Asparagus, broad bean and ricotta tart


  • two sheets iced shortcrust pastry, partially thawed
  • 1 collection asparagus, cut
  • 3/4 glass thickened cream
  • 300g fresh ricotta
  • 2 tablespoons fresh new flat-leaf parsley leaves, finely chopped
  • 2 tablespoons fresh new basil results in, finely chopped, plus additional leaves in order to serve
  • .25 cup fresh dill, approximately chopped, in addition extra sprigs to provide
  • 2 tsps lemon energy
  • 1 tea spoon lemon juice
  • 1 tablespoon extra virgin mobile olive essential oil
  • a single cup cold broad beans


  • Step 1

    Preheat range to 200C/180C fan-forced. Line a two. 5cm-deep, 11cm a 34cm loose-based rectangle-shaped fluted tart skillet with pastry. Cut edges. Put on the baking tray. Series pastry with cooking paper. Fill along with pastry weights or even uncooked rice.

  • 2 Make for 15 minutes. Get rid of weights or even rice and paper. Make for the further 5 minutes or even until pastry is golden. Cool within pan. Exchange pastry case to the serving plate.
  • Step 3 or more Meanwhile, heat a chargrill pan more than high heat. Cook asparagus, turning, to get 2 to 3 a few minutes or till just tender and gently charred. Exchange to a plate. Fixed aside in order to cool. Thinly slice diagonally.
  • Step 4

    Whisk lotion in the bowl until just-soft highs type. Add ricotta, parsley, basil and dill. Fold to mix. Season. Dollop lotion mixture into pastry case.

  • Step 5

    Place energy, fruit juice and oil in the screw-top jar. Protected lid. Shake to blend.

  • Step six Place broad beans in the pan associated with salted cooking food water. Cook for one minute. Remove. Refresh under cold drinking water. Drain. Peel off.
  • Step 7

    To serve, top tart with asparagus and broad beans. Drizzle with lemon outfitting. Sprinkle with additional basil and dill.