Puff Pastry Whipped Ricotta Tart

4
10 min
30 min

Ingredients

  • 1 sheet ready rolled puff pastry
  • 400g Hanini Irkotta
  • 1 egg yolk
  • 1 bag Orogel Frozen asparagus, defrosted
  • 1 packet sliced chorizo, the sliced not whole sausage
  • 2 tbsp toasted pine nuts
  • 2 dried white gbejna
  • Fresh leaves to decorate

Method

  1. Start by laying out the puff pastry, round or rectangular onto a non stick baking sheet.
  2. Wet the edges and roll in slightly. Next, make the whipped ricotta by blitzing together the ricotta, egg yolk and season with salt and pepper.
  3. Spread over the pastry and arrange over the defrosted asparagus, chorizo slices and grate over half of the white gbejna and bake in the oven at 200° for 30 – 35 minutes or until cooked through.
  4. To serve, grate over the remaining gbejna, sprinkle over the pine nuts and decorate with herbs or salad leaves.

Products used