Cheese and Asparagus Tart… adulterated from Taste.com.au
Perfect for a sunny Sunday picnic in the park…
You will need for 4 fashionista, 2 hungry blokes, 20 Models
300g reduced-fat ricotta cheese
100g reduced-fat feta cheese, crumbled
2 teaspoons finely grated lemon rind
1 teaspoon of preserved lemon if you have it
2 teaspoons fresh lemon thyme leaves
2 green onions, thinly sliced
2 bunches (400g) asparagus, trimmed
2 sheets ready-rolled puff pastry, partially thawed
2 tablespoons milk for the pastry
1 tablespoon finely chopped fresh basil leaves
1 teaspoon dijon mustard
1½ tablespoons lemon juice
1 tablespoon olive oil
baby rocket and lemon wedges.
- Climb out of Alexander MCQueen monster heels.
- Slip into grey marle sneakers.
- Toss on Sambag towelling dress.
- Pour a big fat glass of wine. ( it’s the only fat you can have)
- Preheat the oven to about 180°C.
- Get the pastry out of the fridge to thaw a bit. Ignore the icecream
- I said ignore the icecream. Put back. Now.
- Find a couple of baking trays and line with chic white baking paper.
- chop up the spring onions in the size of your discipline.
- chop up and squish the preserved lemon into mush. it will dissolve into the cheese mix like that.
- Grate the lemon rind and watch the manicure.
- Toss the lovely ricotta, feta, lemon rind, preserved lemon, thyme and onion in a bowl.
- Season with pepper and give it a good mix.
- Throw the asparagus in a saucepan to cook quickly for a couple of mins or until just tender. Drain.
- Then drain your glass of wine and pour another.
- Place the puff pastry lying flat on the prepared trays.
- Now spread the gooey ricotta mixture over the pastry: but not so close to the edge. Maybe leave a border about the size of the Prada logo.
- Lie the asparagus ever so chicly on top of the cheese mix.
- You should fold pastry edges up so it looks pretty and it doesn’t seep out.
- Brush pastry edges with milk.
- Throw in the oven for about 30 minutes or until pastry is puffed as P. Diddy and as lightly browned as an Hermes bag.
- Pour a wine and read The FiFi Report.
- Before you serve it mix up the drizzle mixture:
- Toss the chopped basil, mustard, lemon juice and oil in a screw-top jar.
- Secure lid to you don’t fling it about the room. Shake to combine. The bottle not you.
- Serve this divine tart drizzled with the pretty green basil mixture.
- Serve with rocket and eat your greens.
- Perfect for a summer picnic don’t you think?
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