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.
Method
- 1
Step 1
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
- 2
Step 2
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*.
- 3
Step 3
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.
- 4
Step 4
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.
- 5
Step 5
Leave to cool and then serve warm with a salad.
Good to know
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.
Hungry for more allergy-friendly ideas?
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