Asparagus, Broad Bean and Ricotta tart
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...
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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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