I had a friend over for dinner on Saturday evening and so I decided to do three new recipes! Yes, three! They’re all from the same book – Buonissimo! by Gino D’Acampo. Great recipes, impressive results and easy to follow. You can’t beat Gino! These tarts make a lovely starter and I do love a bit of puff pastry!
200g of ready made puff pastry
150g of ricotta cheese
25g of grated parmesan or parmiggiano
6 sun dried tomatoes, drained and finely chopped (I completely forgot these on the first lot I made, however I had some pastry left over and so made another the following day, with the sundried tomatoes. They do make a difference to the flavour but the tarts are just as tasty without.)
5 asparagus spears per tart
2 tablespoons of olive oil
1 tablespoon of freshly chopped chives (I forgot these too!)
Salt and black pepper
Preheat the oven to 200
Roll out the pastry to about 5mm and cut into two rectangles about 16cms by 12cms.
Using a sharp knife mark out a smaller rectangle, about 1cm in from the edge of each rectangle, big enough to hold 5 asparagus spears. (careful not to cut through the pastry though!)
Use the tip of the knife to make a lattice pattern around the borders.
Place the rectangles on a large baking tray.
Bake in the oven for 15 minutes until just puffed up and slightly coloured.
Remove from the oven, allow to cool slightly and gently push down the centre ‘window’ of risen pastry with the back of a fork.
In a small bowl lightly mix the ricotta, parmesan and chopped sundried tomatoes. Season well with salt and pepper.
Divide the mixture between the two pastry cases, gently pushing it down into the window. Trim the asparagus spears to fit the window and place them on top of the ricotta mixture.
Drizzle with olive oil and bake in the oven for 20 minutes.
Sprinkle with chopped chives and serve immediately.