The weather’s finally warming, asparagus is getting cheaper by the day, it must be time for a (rugged up) picnic.
Asparagus is a wonderful vegetable and the fact that its season is a short one makes it all the more delicious. If you have time and the inclination, then do make your own pastry as it makes a world of difference to the finished tart. Use whatever herbs you have on hand or are in bountiful supply in the garden. This is a quick yet wonderfully tasty tart, best enjoyed shared on a picnic blanket with friends.
- Short crust pastry sheets (store-bought or homemade)
- 100g ricotta
- 75g feta cheese
- 25g parmesan cheese
- 1 egg
- Zest 1 lemon
- ¾ cup herbs (I used a combination of chives, thyme and parsley)
- 1 bunch asparagus (250g), woody ends snapped off, halved
Pre-heat the oven to 180°C. Grease a 18 x 28cm baking dish. Line the dish with pasty, prick all over with a sharp or fork and blind bake for 10-15 minutes or until golden.
In a small bowl combine the ricotta, feta, parmesan, egg, lemon zest and herbs. Season well with sea salt and freshly ground black pepper. Mash with a fork until smooth. Spoon this mixture into the tart shell then top with the asparagus. Bake for 25 minutes until set and golden.