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Chicken & asparagus crustless tart
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Total Time:
45 minutes
Versatile dish perfect for quick weeknight dinners or delicious leftovers for lunch the next day.
Ingredients:
  • 2 tablespoons butter plus extra for greasing
  • 3-4 spring onions finely sliced, plus extra to garnish
  • 2 cloves of garlic peeled and minced
  • 300 g asparagus
  • 4 medium free-range eggs
  • 100 g ricotta
  • 50 ml whole milk
  • 50 g Parmesan freshly grated
  • 300 g cooked free-range chicken roughly chopped
Instructions:
  • Preheat the oven to 180°C/gas 4. Lightly grease a 24cm round tart tin, 3cm deep, and line with greaseproof paper. In a frying pan, melt butter and sauté spring onion and garlic until softened. Trim asparagus, keeping the tips whole, and slice the rest. Add asparagus to the pan and cook briefly. Season, remove from heat, and let cool. Beat eggs, ricotta, milk, and two-thirds of Parmesan in a bowl. Season, then stir in cooled asparagus mixture and chicken. Pour into the tin, top with asparagus tips, and sprinkle with remaining Parmesan. Bake for 20–25 minutes until nearly set. Grill briefly for color if needed. Cool to room temperature, garnish with sliced spring onion, and serve.

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