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Ricotta, asparagus, mint & goat’s cheese tart with wholemeal pastry
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Serves: 4 - 6
For the pastry
100g plain flour, plus extra for dusting
100g plain wholemeal flour
Pinch cayenne pepper
1 Waitrose British Blacktail Large Free Range Egg, beaten
For the filling
3 Waitrose British Blacktail Large Free Range Eggs, beaten
100g Chèvre Blanc goat’s cheese, crumbled
150g ricotta cheese
350g asparagus spears, ends trimmed
25g pack mint, leaves only, chopped
1. For the pastry, place both the flours and the cayenne in a bowl, add the butter and a pinch of salt, then rub the butter into the flour until the mixture resembles breadcrumbs. Stir 2 tbsp of cold water into the beaten egg and add this to the flour. Using a round-bladed knife mix in the egg to form a firm dough. Bring together with your hands to form a ball. Knead briefly, then wrap in clingfilm and chill in the fridge for 30 minutes.
2. Grease a 23cm square or round tart tin. Remove the dough from the fridge and bring to room temperature. Dust the work surface with flour and roll out the dough until about 2mm thick and just larger and the same shape as the tin. Lay the pastry into the tin and gently press into the edges. Trim off any excess with a knife. Use a fork to prick a few holes in the pastry base and return to the fridge while you prepare the filling.
3. Preheat the oven to 180°C, gas mark 4. Place a baking tray into the oven to heat up. Whisk together the eggs, milk and some seasoning in a jug. Lay the goat’s cheese into the base of the pastry case. Dot half the ricotta over the base in between, then lay the asparagus spears on top. Dot with the remaining ricotta and sprinkle with half the chopped mint. Carefully pour the egg mixture over the asparagus, leaving it to settle evenly in the tin.
4. Gently transfer the tart tin onto the hot baking tray, then bake for 35-40 minutes until set and golden. Serve sprinkled with the remaining mint and serve warm or cold with stir-fried greens or a salad and buttered new potatoes.
Typical values per serving:
For serves 6
This recipe was first published in April 2018.