Name: Herby asparagus & bacon tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 4 as a starter or 3 for lunch
Cuisine: British
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

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Herby asparagus & bacon tart

Herby asparagus & bacon tart

Sarah Cook

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Serves 4 as a starter or 3 for lunch

More effort

Prep: 25 mins

Cook: 35 mins

A star rating of 4.8 out of 5.12 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal513
fat39g
saturates19g
carbs24g
sugars3g
fibre1g
protein16g
salt1.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.8 out of 5.12 ratings

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