- Recipes
- Asparagus Tart with Watercress Salad
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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Ocado Asparagus Tips 125g
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