Herby asparagus & bacon tart

Herby asparagus & bacon tart

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(7 ratings)

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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 4 as a starter or 3 for lunch

An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
513
protein
16g
carbs
24g
fat
39g
saturates
19g
fibre
1g
sugar
3g
salt
1.6g

Ingredients

  • 250g rough puff pastry or use bought puff pastry
  • little flour, for the tray
  • 1 egg, beaten
  • 2 tsp olive oil
  • 100g bacon lardons
  • 100g ricotta
  • 85g mascarpone
  • zest 1 lemon
  • 2 tbsp each snipped chives and chopped curly parsley
  • 1 tbsp chopped mint
  • 2 tbsp grated parmesan
  • bunch asparagus, trimmed

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don’t go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
  2. Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
  3. Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

Recipe from Good Food magazine, May 2012

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Comments

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emmas29's picture
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I have just made this for a VIP lunch and it was a huge success!
I had a slightly larger amount of pastry (jusrol pre-rolled puff sheet, 340g) so I added a tablespoon more each of ricotta and mascarpone and added 2 sliced spring onions as I didn't have enough chives. I also added about a tablespoon of the beaten egg to the cheese mixture to make spreading easier (I used a lot of herbs so it was quite thick). I used 3 packs of asparagus tips to cover the tart and it did take a little longer to cook than stated, around 30 minutes. Definitely one that I will,make again and again, everyone has asked me for the recipe already!!

picklenumber6's picture

The cheese made it too creamy...I'd add much less and use it more as a spread than a filler

naomijustyummy's picture

This was super yummy! I only had mascapone but addded the rest of the egg to the base and it was really lovely!

ella2905's picture
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This is really yummy! I added a red onion and a few chopped up mushrooms too. Found the bacon didn't really add much so next time I'd swap it for some grated courgette. I also added the remainder of the beaten egg to the ricotta mixture. Yum!

cath79's picture
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This was really delicious, takes a bit of time but worth the effort.

dlockhart's picture

This is gorgeous... Spring on a plate! Make your own rough puff pastry so it's extra crispy.

ruthwaghorne's picture
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This is soooo yummy. I used prosciutto instead of the bacon and wrapped it around the asparagus. Great recipe!

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