Herby asparagus & bacon tart
By Sarah Cook
Contains pork – recipe is for non-Muslims only
An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base
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Prep:25 mins
Cook:35 mins
- More effort
Nutrition per serving
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kcal 513
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fat 39g
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saturates 19g
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carbs 24g
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sugars 3g
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fibre 1g
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protein 16g
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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
Method
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.
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.
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.
