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Asparagus tarts

By Siba Mtongana

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

flour, for dusting
2 x 250 g sheets Woolworths all-butter puff pastry
1 large free-range egg, beaten
200 g mixed cherry tomatoes, halved
250 g bacon, diced
pea shoots, to garnish

For the filling:

250 g ricotta
150 g mascarpone
1 lime, zested and ½ juiced
2 T parsley, chopped
2 T chives, chopped
sea salt, to taste
250 g asparagus, trimmed

For the dressing:

4 T Woolworths ginger-and-Peppadew relish
2 T hot water
1 t red wine vinegar
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C.
Lightly flour 2 baking trays and place a sheet of pastry on each tray and score a 2 cm border around the edge.
Brush the edges of the pastry with beaten egg and bake for 15 minutes.
Place the tomatoes and bacon on another baking tray and roast for 25 minutes.
To make the filling, mix the cheeses, then add the remaining ingredients, except the asparagus, and season well.
Spread the cheese mixture onto the baked pastry sheets and top with the asparagus. Bake for 15–20 minutes.
Remove the tarts from the oven and top with the tomatoes and bacon.
In a small saucepan, heat the Peppadew relish with the water and vinegar for 2 minutes until warm. Drizzle over the pastry and garnish with pea shoots.

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