Lemony Asparagus and Ricotta TART

This is a beautiful tart to celebrate the beginning of summer and the asparagus season. If you can’t get hold of asparagus (its season is quite short), substitute with griddled courgette ribbons or roasted cherry tomatoes. 

  • Serves 8
  • Little Longer

Ingredients

Equipment:

  • 1 x 23cm loose-bottomed fluted round tart tin

For the pastry:

  • 350g savoury shortcrust pastry
  • A little plain flour, for dusting
  • 1 egg yolk, beaten
  • Grated zest of 1 lemon, to serve

For the filling :

  • 250g ricotta cheese
  • 150g crème fraîche
  • 50g Italian hard cheese, finely grated
  • 1 small bunch of fresh dill, leaves chopped
  • Juice and grated zest of 1 lemon
  • 200g asparagus spears, woody ends removed
  • 75g podded fresh or frozen broad beans
  • Salt and freshly ground black pepper

For the dressing :

  • 2 tbsp extra-virgin olive oil
  • A squeeze of lemon juice

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