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Green Ricotta Tart

20 Minute Green Ricotta Tart. Great for lunches too, you could make for Sat/Sun lunches.

Serves: 4 Time: 20 minutes


 

Fresh Ingredients

  • 1 Egg, beaten

  • 250g Ricotta or Feta Cheese

  • 1 Lemon, juiced and zest grated

  • 250g Asparagus, halved or swap for Broccoli

  • 1 Bag of Rocket or other salad

Other Ingredients

  • 1 Sheet Frozen Puff Pastry, thawed

  • 1 Tablespoon Olive Oil

  • 1 Teaspoon Honey

  • 4 Spring Onions, sliced thinly (optional)

  • 1 Bunch Flat Leaf Parsley, chopped (optional)

Method

  1. Heat oven to 220°C. Pop some baking paper on a large baking tray big enough to fit the pastry.

  2. Lightly brush the border of the pastry with some of the beaten egg. Then add the ricotta and the lemon zest to a bowl with the remaining egg and season. Mix well.

  3. Next, add half the chopped spring onions and half the parsley then spread over the top of the pastry, avoiding the edges. Top with the asparagus and bake in the oven until the crust is golden. Around 20 mins.

  4. Meanwhile, combine the rocket, lemon juice, oil, honey and the remaining spring onions and parsley in a bowl. Season and mix well.

  5. Serve on the side with your tart. Lovely!


 

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Hope you loved it!

Rosie ❤️

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