Prep time: 20 mins / Cook time: 30 mins / Can do individual or one large!


  • 500g block puff pastry
  • plain flour (for dusting)
  • 1 egg, beaten
  • 250g (one tub) ricotta cheese
  • 75g wensleydale cheese (we left this out)
  • mint leaves shreaded – roughly a handful.
  • 1 lemon zest and juice of half lemon
  • 450g approx. asparagus.


  1. Preheat oven to 200degrees.
  2. Roll out pastry on floured surface to 0.3cm thick – chop into rectangles if doing separate tarts.
  3. Put on large baking tray and brush by the beaten egg. Score 1cm border around the edge and prick the centre with a fork.
  4. Bake for 10-12mins until puffed up and golden. Remove from oven and leave to cool completely.
  5. Mix the ricotta, 50g wensleydale (if using), mint, lemon zest and juice and season.
  6. Flatten the centre of the tarts and put the filling on. Top with asparagus spears and scatter over remaining wensleydale.
  7. Bake or 12-15mins until you have tender asparagus and crisp pastry.


Source: Hope’s birthday dish 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s