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Asparagus and ricotta salata tartlets
- Gurdeep Loyal
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Serves 6
Easy
Prep: 20 mins
Cook: 30 mins
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Ready in 30 minutes and serving up to six, these asparagus and ricotta salata tartlets make a brilliant option for a vegetarian dinner party
Vegetarian
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Make these asparagus and ricotta salata tartlets, then check out our beetroot, feta and thyme tart, asparagus and tomato tart, asparagus quiche and more savoury tart recipes.
Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food. He’s also a food writer and curator of online platform Mother Tongue. His first recipe book of the same name is out now. @gurd_loyal
What is ricotta salata?
Ricotta salata is made from fresh sheep's milk ricotta that has been pressed, salted and aged for at least three months – 'salata' literally translates to 'salted'. It has a mildly briny, savoury, nutty taste and a firm, crumbly texture. A chef favourite, it's used at restaurants from Legare and Norma in London, to Lilia in New York. It's great for grating over pasta, bringing a savoury touch to salad or adding a salty flourish to pizzas and summery tarts, including in this recipe. It is available in Whole Foods, Waitrose & Partners or Lina Stores.
Ingredients
Nutrition
-
320g sheet of ready rolled puff pastry
-
1 tsp olive oil
plus extra to drizzle
-
175g asparagus
-
100g crème fraîche
-
60g basil pesto
-
1 tbsp lemon juice
plus 1 tsp zest
-
40g ricotta salata
-
⅛ tsp chilli flakes
-
green salad
to serve
Nutrition: per serving
- kcal337
- fat26.3g
- saturates12.4g
- carbs18.6g
- sugars2g
- fibre2.4g
- protein5.3g
- salt0.9g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Cut the pastry into six equal squares, then arrange over two baking sheets lined with baking paper. Score a 1cm border around the edges of each pastry square, being careful not to cut all the way through. Bake for 13-15 mins or until lightly golden.
-
step 2
Meanwhile, snap off the woody ends from the asparagus spears, then cut the spears into smaller lengths – they should fit neatly in the middle of the tartlets. Drizzle the spears with 1 tsp of the oil. Heat a griddle or frying pan over a high heat and cook the spears for 4-5 mins or until just charred. Transfer to a bowl and lightly season.
-
step 3
Combine the crème fraîche, pesto, lemon juice and zest. Remove the pastry squares from the oven and gently press down the middles. Spread a dollop of the pesto mixture over the middle of each, then arrange the cooked asparagus lengths on top.
-
step 4
Bake for 6-8 mins until the pastry is deeply golden. Remove from the oven. Shave over large flakes of ricotta salata using a veg peeler. Top with olive oil and the chilli flakes, then serve with a green salad.
Discover more delicious savoury tart recipes
Authors
Gurdeep Loyal
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