What is better to cook with than butter?
This summer noName will be making this simple, yet delicious recipe. The asparagus, ricotta and goat cheese tart made with buttercrust pastry is perfect for a summer lunch, but equally good for dinner with a green salad
Store-bought buttercrust pastry, or puff pastry, is perfect for making tarts. The pastry is flaky and light, and we love experimenting with different combinations of toppings...
Our current favourite is ricotta, goat cheese and asparagus, and we wanted to share our very simple recipe with you
Sophie wearing The Carla Roundneck in butter
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8 sheets of buttercrust pastry
250 grams of ricotta
150 grams of soft goat cheese
130 grams of spinach
500 grams of asparagus
salt and pepper
finely grated parmesan
Serves 6 people
Start by rolling out the buttercrust pastry into two large circles of approximately 30 cm, leaving some pastry around the edges. Place one circle on top of the other, before folding the excess pastry to form an edge.
Place all the fresh spinach in a frying pan and sauté over medium heat. Mix together the ricotta, goat cheese and sautéed spinach in a bowl, and add salt and pepper.
In boiling salted water blanche the asparagus for approximately 2 minutes. Drain in a colander and leave to cool under running cold water.
Spread the ricotta mixture evenly over the pastry. Slice the asparagus vertically in two and distribute over the ricotta mixture. Sprinkle finely grated parmesan over the tart together with salt and pepper.
Place the tart in the oven for approximately 20 minutes, or until golden. Remove from oven and serve warm with a fresh salad.