Asparagus Tart

Asparagus, whipped ricotta, mint and lemon tart. SO good!

2 bunches of asparagus
1 sheet of puff pastry
250g ricotta
50g soft goat cheese
A handful of chives and mint
1 egg
1 lemon

• Preheat oven to 400°F.

• Prep the pastry
  Roll the puff pastry out onto a baking sheet lined with parchment. Score a 1-inch border around the edges (don’t cut all the way through).

• Make the filling
  In a bowl, mix ricotta, goat cheese, chopped herbs, lemon zest, salt, and pepper.

• Assemble
  Spread the cheese mixture inside the pastry border. Trim the tough ends from the asparagus and lay the spears on top.

• Egg wash
  Beat the egg and brush it along the pastry edges.

• Bake
  Bake for 20–25 minutes, until the pastry is puffed and golden.