Tasty Tuesday : Asparagus & Cheese Tart

I found this recipe in last Tuesday’s Mercury Newspaper and made it the other night.  It was very tasty:

Cheese and Asparagus Tart

  • 300 g reduced-fat ricotta cheese
  • 100 g feta cheese – crumbled
  • 2 tsp lemon rind, finely grated
  • 2 tsp fresh thyme leaves
  • 2 spring onions, thinly sliced
  • 2 bunches (400 g) asparagus, trimmed
  • 2 sheets ready-rolled puff pastry, partially thawed
  • 2 tbsp milk
  • 1 tbsp fresh basil leaves, finely chopped
  • 1 tsp Dijon mustard
  • 1 ½ tsp lemon juice
  • 1 tbsp olive oil
  • Baby rocket and lemon wedges to serve


  • Pre-heat oven to 200℃.
  • Line two baking trays with baking paper.
  • Combine ricotta, feta, lemon rind, thyme and onion in a bowl.  Season with pepper.
  • Cook asparagus in a saucepan of boiling water for 3-5 minutes or until just tender.  Drain.
  • Place pastry on prepared trays.  Spread ricotta mixture over pastry, leaving a 2cm border.  Top with asparagus.  Fold pastry edges up. Brush with milk.
  • Bake for 30 minutes or until pastry is puffed and lightly browned.
  • Meanwhile, place the basil, mustard, lemon juice and the oil in a screw-top jar.  Secure the lid and shake to combine.
  • Cut each tart in quarters and drizzle with basil mixture.  Serve with fresh rocket and lemon wedges.

Ps:  I couldn’t think of another title so I will stick with ‘Tasty Tuesday’ until I have a moment of inspiration. xo

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