Friday, 16 March 2018

smoked salmon, ricotta and asparagus tart.


Although the weather isn't feeling up to it, Spring is just around the corner. And that means one of my favourite ingredients is almost in season... asparagus. Perfect with seafood and fish, the colourful asparagus adds an extra something to this smoked salmon and ricotta puff pastry tart. It's super quick and easy to make too; you can have it for a light lunch, make ahead for picnics or for dinner with a side salad. Tulips optional.


Shopping list. 
♥ A block of puff pastry (thawed if required)
♥ Two free range eggs
♥ 200ml double cream
♥ A bundle of asparagus
♥ Smoked salmon
♥ A dollop of ricotta
♥ Black pepper to serve

Preheat your oven to 180 degrees C.

Step one. Roll out your puff pastry on a lined baking tray and fold in the edges. Bake for ten minutes.

Step two. Meanwhile, grill or pan fry your asparagus with a little oil for 3-5 minutes until charred and golden.

Step three. Mix your eggs and double cream together. Save a little egg yolk to brush on the pastry later.

Step four. Take your tart out of the oven and pour in the cream and egg mix. Top with the asparagus, a little black pepper and egg wash, then bake for a further ten minutes until cooked through and golden.

Step five. Finish with a scattering of torn smoked salmon and crumbled ricotta cheese. 



Have you been looking forward to Spring recipes? What is your favourite thing to make with asparagus?



No comments:

Post a Comment