HERBY ASPARAGUS & BACON TART

Herby asparagus & bacon tart image

An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base

Provided by Sarah Cook

Categories Lunch, Main course

Time 1h

Yield Serves 4 as a starter or 3 for lunch

Number Of Ingredients 12

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Ingredients

250g rough puff pastry or use bought puff pastry
little flour , for the tray
1 egg , beaten
2 tsp olive oil
100g bacon lardon
100g ricotta
85g mascarpone
zest 1 lemon
2 tbsp each snipped chives and chopped curly parsley
1 tbsp chopped mint
2 tbsp grated parmesan
bunch asparagus , trimmed

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

Nutrition Facts : Calories 513 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium