Herby asparagus & bacon tart

Herby asparagus & bacon tart

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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: per serving
NutrientUnit
kcal513
fat39g
saturates19g
carbs24g
sugars3g
fibre1g
protein16g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.11 ratings
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