Asparagus, Lemon and Ricotta Tart

• packet of shortcrust pastry↗500 г g
• flour↗

  for dusting

• eggs↗4

  plus 1 yolk

• heavy cream400 мл ml
• lemons↗2

  zest only

• asparagus

  ends trimmed

• ricotta↗140 г g
• handful of mint

  leaves, chopped

• sea salt↗

  crystals, for serving

Step-by-step instructions

1. 1

   Roll out the shortcrust pastry on a lightly floured surface, forming a circle about 35 cm in diameter. Transfer it to a 27 cm tart tin, pressing it into the base and sides. Prick the base with a fork, cover with film and chill in the refrigerator for at least 30 minutes.

2. 2

   Preheat the oven to 200 °C (180 °C convection, gas 6). Line the tin with parchment and ceramic baking beads. Bake for 10–15 minutes until the pastry just begins to brown. Beat 1 egg, remove the beads and parchment, brush the surface lightly with the beaten egg and bake another 5–10 minutes until the crust is golden and crisp. Let it cool.

3. 3

   Reduce the oven temperature to 180 °C (160 °C convection, gas 4). In a large bowl whisk the remaining eggs, add the heavy cream, lemon zest and whisk until smooth. Season with salt, pour the mixture into a jug and pour it over the prepared crust. Arrange the asparagus on top, spoon teaspoons of ricotta, sprinkle with chopped mint and carefully place back in the oven. Bake for 25–30 minutes until the bake sets, leaving a slight wobble in the centre. Let cool for at least 10 minutes, then serve warm or at room temperature, sprinkled with coarse sea salt.

4. 4

   Enjoy!