• Beth Thomas

Recipe - Spring Onion, Asparagus & Ricotta Tart



All the beauties of spring - local asparagus and spring onions - adorn a beautiful salty and creamy ricotta custard with buttery shortcrust beneath. The vegetables can be swapped for anything you've got in the kitchen, and different cheeses can be sprinkled on top before it hits the oven. Once you've made this once, you'll be making this again and again, we promise.


Serves 4

For the pastry:

  • 200g plain flour + extra for dusting

  • 100g cold butter (cut into small cubes)

  • A pinch of salt


For the filling:



Method:

  1. For the pastry, put the flour and salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs.

  2. Add 1/2 tablespoon of ice cold water and mix with a pallet knife or a spatula until the dough just comes together. If it seems too dry, add a little extra water, but try not to make dough too wet.

  3. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.

  4. Preheat the oven to 200C. Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.

  5. Line the tart case with baking paper filled with rice or dried beans and bake blind for 15 minutes. Remove the paper+rice/beans and bake for another 5 to 10 minutes then cool.

  6. Slice the spring onions on the diagonal. Set aside. Blanch the asparagus in a pan of boiling water for 2 minutes (they should still retain a bite).

  7. For the filling, whisk the eggs, ricotta and cream together in a bowl. Season to taste

  8. Carefully pour the cream mixture into the tart case, place the spring onions and blanched asparagus on top. Sprinkle with a small amount of olive oil and bake for 30 to 35 minutes, until the filling is set and golden.


Get inspired and check out the other delicious recipes on our blog.


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