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Asparagus, capsicum and ricotta tarts
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious tarts filled with sweet capsicum, asparagus, and creamy ricotta cheese.
Ingredients:
  • 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed, halved diagonally
  • 1 red capsicum, quartered, deseeded
  • 1 small red onion, cut into wedges
  • 4 asparagus spears, woody ends trimmed, cut into 5cm lengths
  • 200g fresh ricotta
  • 45g (1/2 cup) shredded parmesan
  • 2 tsp finely chopped fresh chives
  • Freshly ground black pepper
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat the oven to 200°C. Line four 8.5cm round fluted tart tins with removable bases with pastry, trim any excess, and prick the bases all over with a fork. Chill in the fridge for 30 minutes.
  • Line a baking tray with non-stick baking paper. Arrange capsicum and onion on the tray and roast in the oven for 30 minutes, or until tender. Slice capsicum into thick strips lengthways.
  • Cook the asparagus in boiling water for 2 minutes until vibrant green and crunchy-tender. Quickly cool in cold water, then drain thoroughly.
  • Combine the ricotta and parmesan in a bowl and mix until smooth. Incorporate the chives and season with pepper to taste.
  • Bake the pastry cases in the oven until they turn a beautiful golden brown and are fully cooked, about 15 minutes.
  • Divide the creamy ricotta mixture evenly among the pastry cases, then layer with fresh asparagus, onion, and capsicum. Arrange beautifully on a serving platter and generously drizzle with vinegar. Serve right away to enjoy!

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