Asparagus & Ricotta Tart


As part of Handbags recipe challenge I made a delicious Asparagus & Ricotta tart that was far nicer than I was expecting!

Asparagus & Ricotta Tart

1 ready-made pastry base (You can make your own, but I’m crap at pastry)
200ml whole milk
4 spears of asparagus
70g ricotta
2 eggs
mint

1) Preheat oven to 180oc. Beat together eggs and milk. Season with salt & pepper.

2) Pour egg mix into tart base. Arrange spears of asparagus in tart. Dollop over teaspoons of ricotta and sprinkle with mint.

3) bake for 25-30 min until set and slightly golden. Leave to cool for at least 10 min before serving.

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About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on May 14, 2007, in quiche, ricotta. Bookmark the permalink. Leave a comment.

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