Aparagus and ricotta tarts
Spring is in the air and it’s time for picnics in the parks with tarts. In that order. But perhps don’t use your new ‘food control scales’ until after you’ve eaten this.
You can make these small or just go for one big one.
You need;
2 bunches of asparagus
1 cup of fresh ricotta
1 egg whisked
½ cup cream
1 packet of delightfully slimming butter puff pastry or Filo pastry
·Preheat the oven to about 180
·Steam the asparagus and keep them long and sexy
·Keep them tender and throw them in cold water to keep their gorgepus green colour ( the colour du jour for summer) and let them cool down.
·Combine the naughty cream, egg and ricotta so it’s a lovely smooth goo
·Moisterize a baking tray or tart tray with lots of butter
·Line the tray with the pastry. If you are using frozen pastry let it defrost a little. If it gets too floppy its too tricky to handle. We hate floppy.
·Now spoon in the ricotta gooey mix into the pastry so it look lovely and evenly spread.
·Drain the asparagus stems and then line them up on top of the ricotta so they are in chic little rows or go crazy and do your own pattern.
·Now whack it into the oven and cook for about 15 to 20 minutes until the pastry is crisp and golden.
·To serve, drizzle a bit of olive oil over so it looks good
·Easy as a picnic!
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