Asparagus, Broad Bean and Ricotta tart

Asparagus, Broad Bean and Ricotta tart

www.misfitgarden.co.nz

2 sheets frozen pastry, partially thawed (shortcrust is best) 1 bunch asparagus, ends trimmed 3/4 cup thickeed cream 300g fresh ricotta 2 tbsp fresh parsley leaves, finely chopped 2 tbsp fresh basil...

View full recipe on www.misfitgarden.co.nz

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Cooking tools:

  • Loose-based rectangular fluted tart pan
  • Pie weights
  • Grill pan
  • Microplane
  • Mason jar
  • Oven
  • Stove
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Colander
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Serving platter
  • Plate

Ingredients

  • 2 sheets frozen pastry, partially thawed (shortcrust is best)
  • 1 bunch asparagus, ends trimmed
  • 3/4 cup thickeed cream
  • 300g fresh ricotta
  • 2 tbsp fresh parsley leaves, finely chopped
  • 2 tbsp fresh basil leaves, finely chopped, plus extra leaves to serve
  • 1/4 cup dried dill
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 cup broad beans (removed from pod)

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