Asparagus and ricotta tart with herb pastry | Matching Food & Wine
A light, fresh asparagus, ricotta and herb tart from Flora Sheddon’s lovely new book Gatherings that would be perfect for a spring or early summer lunch.
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Cooking tools:
- Food processor
- Oven
- Tart pan
- Rolling pin
- Plastic wrap
- Mixing bowl
- Whisk
- Pan
- Colander
- Fine-mesh sieve
- Measuring cup
- Chef's knife
- Cutting board
- Plate
- Kitchen towel
- Fork
- Spoon
Ingredients
- 250g (9oz) asparagus, chopped diagonally into thirds
- 100g (3½oz) peas or shelled broad beans
- 200g (7oz) ricotta cheese
- 100ml (3½fl oz) milk
- 100g (3½oz) crème fraiche
- 2 eggs
- 3 tablespoons chopped fresh herbs (such as parsley, chives, mint)
- 75g (2¾oz) spring onions, finely sliced
- 75g (2¾oz) Parmesan cheese, grated
- 50g (1¾oz) pine nuts
- salt
- freshly ground black pepper
- chopped fresh herbs (such as purple basil, parsley and chives), optional
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