Cheese and asparagus tart

Cheese and asparagus tart

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Cheese and asparagus tart is Spring food at its best!

The ingredient of Cheese and asparagus tart

  1. 300g reduced-fat ricotta cheese
  2. 100g low-fat feta, crumbled
  3. 2 teaspoons finely grated lemon rind
  4. 2 teaspoons fresh lemon thyme leaves
  5. 2 green onions, thinly sliced
  6. 2 bunches (400g) asparagus, trimmed
  7. 2 sheets ready-rolled puff pastry, partially thawed
  8. 2 tablespoons milk
  9. 1 tablespoon finely chopped fresh basil leaves
  10. 1 teaspoon dijon mustard
  11. 1 1/2 tablespoons lemon juice
  12. 1 tablespoon olive oil
  13. Baby rocket, to serve
  14. Lemon wedges, to serve

The instruction how to make Cheese and asparagus tart

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line 2 baking trays with baking paper.
  2. Combine ricotta, feta, lemon rind, thyme and onion in a bowl. Season with pepper.
  3. Cook asparagus in a saucepan of boiling water for 3 to 5 minutes or until just tender. Drain.
  4. Place pastry on prepared trays. Spread ricotta mixture over pastry, leaving a 2cm border. Top with asparagus. Fold pastry edges up. Brush pastry edges with milk. Bake for 30 minutes or until pastry is puffed and lightly browned.
  5. Meanwhile, place basil, mustard, lemon juice and oil in a screw-top jar. Secure lid. Shake to combine.
  6. Cut each tart in quarters. Drizzle with basil mixture. Serve with rocket and lemon wedges.

Nutritions of Cheese and asparagus tart

fatContent: 518.869 calories
saturatedFatContent: 31.6 grams fat
carbohydrateContent: 14.9 grams saturated fat
sugarContent: 36.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 20.9 grams protein
sodiumContent: 28 milligrams cholesterol

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