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  • Asparagus Tart with Watercress Salad
Asparagus Tart with Watercress Salad

Asparagus Tart with Watercress Salad

Brought to you by: OcadoLife
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The tanginess of the mature cheese with the green, herbaceous flavour of asparagus are a match made in heaven.
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Ingredients

  • 80g Butter, (Melted)
  • 270g Filo Pastry
  • 250g Ricotta
  • 6 Eggs
  • 120ml Double Cream
  • ½ Nutmeg, (Grated)
  • 1 Clove Garlic, (Grated)
  • 50g cheddar cheese, (or mature cheddar grated)
  • 500g Asparagus, (Ends trimmed)
  • 120g Watercress and baby leaves
  • 1 Zest and Juice of 1 Lemon
  • 2 tbsp Extra Virgin Olive Oil

Method

Step 1

Preheat oven to 190°C/170°C fan/gas 5 and grease a rectangular ovenproof dish, 25cm x 16cm, with some of the butter.

Step 2

Unroll the filo and brush the top sheet with butter before laying it into the dish, allowing some overhang. Trim off any excess length.

Step 3

Repeat with the remaining sheets, covering the base and sides to make a tart case.

Step 4

Put the ricotta, eggs, cream, nutmeg and garlic into a large mixing bowl and whisk together. Season, then fold in the grated cheese.

Step 5

Pour the egg mixture into the tart case.

Step 6

Lay the asparagus on top and brush with the remaining butter.

Step 7

Place the tart into the oven and bake for 25 mins, or until the centre is just set. Wash and dry the salad leaves.

Step 8

While the tart bakes, whisk together the lemon zest, juice, oil and some salt and pepper.

Step 9

Place the leaves in a bowl and, just before serving, toss with the vinaigrette.

Step 10

Serve the tart with the watercress salad on the side.

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