Name: Asparagus, broad bean and ricotta tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 2 sheets frozen shortcrust pastry, partially thawed; 1 bunch asparagus, trimmed; 189.38 gm thickened cream; 300g fresh ricotta; 40.00 ml fresh flat-leaf parsley leaves, finely chopped; 40.00 ml fresh basil leaves, finely chopped, plus extra leaves to serve; 62.50 ml fresh dill, roughly chopped, plus extra sprigs to serve; 2 tsp lemon zest; 21.00 gm lemon juice; 18.20 gm extra virgin olive oil; 250.00 ml frozen broad beans

Asparagus, broad bean and ricotta tart

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Indulge in a creamy spring tart, ideal for picnics. Find helpful tips for transporting this dish.

Ingredients:

2 sheets frozen shortcrust pastry, partially thawed
1 bunch asparagus, trimmed
189.38 gm thickened cream
300g fresh ricotta
40.00 ml fresh flat-leaf parsley leaves, finely chopped
40.00 ml fresh basil leaves, finely chopped, plus extra leaves to serve
62.50 ml fresh dill, roughly chopped, plus extra sprigs to serve
2 tsp lemon zest
21.00 gm lemon juice
18.20 gm extra virgin olive oil
250.00 ml frozen broad beans

Instructions:

Preheat your oven to 200C (180C fan-forced). Line a 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry, trim the edges, and place it on a baking tray. Line the pastry with baking paper and fill it with pastry weights or uncooked rice.
Bake for 15 minutes with weights or rice and paper. Then bake for an additional 5 minutes until the pastry is golden. Allow to cool in the pan before transferring the pastry case to a serving platter.
Heat a chargrill pan over high heat. Grill asparagus for 2 to 3 minutes until tender and charred. Transfer to a plate, let cool, and slice thinly on a diagonal.
Whisk cream until it forms soft peaks in a bowl. Add ricotta, parsley, basil, and dill, then gently fold to combine. Season mixture and spoon it into the pastry case.
Combine zest, juice, and oil in a screw-top jar. Seal tightly and shake vigorously.
Boil broad beans in salted water for 1 minute, then quickly cool them in cold water to peel them easily.
To present, add asparagus and broad beans on top of the tart. Drizzle with lemon dressing and sprinkle with extra basil and dill.

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