This week, I am sharing with you an asparagus recipe. This one is easy and simple to rustle together and would be perfect with a green salad or even as an appetiser. Enjoy!
Ingredients
- 320g sheet of ready rolled puff pastry
- 1 tsp olive oil, plus extra to drizzle (Byron Spice Palace)
- 175g asparagus spears (Sylva Lining Organics)
- 100g crème fraiche (Nimbin Valley Dairy or Cheeses Loves You)
- 60g basil pesto (Byron Spice Palace for pesto (may not be basil))
- 1 tbsp lemon juice, plus 1 tsp zest (Sylva Lining Organics)
- 40g ricotta salata (Nimbin Valley Dairy or Cheeses Loves You)
- ⅛ tsp chilli flakes (fresh chilli at Jumping Red Ant)
Method
Step 1: Heat the oven to 220C/200C fan/gas 7. Cut the pastry into six equal squares, then arrange over two baking sheets lined with baking paper. Score a 1cm border around the edges of each pastry square, being careful not to cut all the way through. Bake for 13-15 mins or until lightly golden.
Step 2: Meanwhile, snap off the woody ends from the asparagus spears, then cut the spears into smaller lengths – they should fit neatly in the middle of the tartlets. Drizzle the spears with 1 tsp of the oil. Heat a griddle or frying pan over a high heat and cook the spears for 4-5 mins or until just charred. Transfer to a bowl and lightly season.
Step 3: Combine the crème fraîche, pesto, lemon juice and zest. Remove the pastry squares from the oven and gently press down the middles. Spread a dollop of the pesto mixture over the middle of each, then arrange the cooked asparagus lengths on top.
Step 4: Bake for 6-8 mins until the pastry is deeply golden. Remove from the oven. Shave over large flakes of ricotta salata using a veg peeler. Top with olive oil and the chilli flakes, then serve with a green salad.
*Recipe and photo credit – https://www.olivemagazine.com/recipes/vegetarian/asparagus-and-ricotta-salata-tartlets/