Time to bake
40 minutes by 190 top/bottom heat
Herby tart with asparagus
I found this tart recipe on BBC good food and had to try it for a festive lunch over the summer. Serve it with a green salad. It’s super good- my version is obviously allergy friendly and you can make it vegetarian or not.
1 roll of gluten free puff pastry
bunch of green asparagus in 3 m pieces
90 g prosciutto cut into 2 cm slices
10 slices of good goats cheese
3 eggs beaten
2 tsp olive oil for frying
150 g ricotta cheese
100 g mascarpone
zest of one lemon
1 tsp sea salt
Freshly cracked pepper
2 tbsp grated parmesan
1 tbsp chopped mint
2 tbsp of flat-leaved parsley
1 tbsp lemon juice
Heat the oven- 200 degrees- traditional or 180 degrees fan.
Prepare a quiche tray or whatever you use for pies and fit in the crust
Heat the oil in a pan and add the prosciutto and asparagus. Fry over gentle heat for 3-4 minutes. Leave to cool and then divide across the pie crust evenly*.
Mix eggs, ricotta, zest, mascarpone, lemon juice, herbs, 1/ 2 the parmesan cheese, salt and pepper and spread the mixture over the asparagus mix in the quiche tray or pie form.
Add the slices of goats cheese on top and sprinkle with the remaining parmesan cheese.
Bake for 40 minutes or until golden brown and set.
You can use bacon instead of the prosciutto, if you can tolerate that. Just make sure it is well fried before adding to the pie form.
*I just tried this version the other day: leave out the meat part. put the ricotta mix at the bottom and the NON-fried asparagus and spring onions on top. this saves you the frying step and is still giving a very fresh taste to your pie.
You can add another 100 g of mixed grated cheese to the top of the tart for even more cheesy goodness. You can then leave off the goat cheese slices instead.