Goat's cheese and asparagus tart

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How to make Goat's cheese and asparagus tart

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 350g fresh ricotta
  • 120g goat's cheese
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lemon rind, grated
  • 2 bunches asparagus, trimmed
  • 2 sheets frozen puff pastry, just thawed
  • Olive oil spray
  • 2 bunches asparagus, extra, shaved
  • 100g Perino tomatoes, quartered
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • Lemon rind, extra, to serve
  • Extra virgin olive oil, to serve

Method

  • Step 1 Preheat oven to 220C. Line 2 baking trays with baking paper.
  • Step 2 Combine ricotta, goat's cheese, basil and lemon rind in a bowl. Season. Place pastry sheets on lined trays. Score a 1cm border around each pastry sheet (don’t cut all the way through). Divide cheese mixture among pastry squares. Top with asparagus. Spray with oil. Bake for 15 mins or until puffed and golden.
  • Step 3 Meanwhile, combine extra asparagus, tomato, lemon juice and oil in a bowl. Season.
  • Step 4 Serve tarts topped with tomato mixture and extra rind. Drizzle with extra oil.

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