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

Method:

• 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