Puff Pastry Whipped Ricotta Tart
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
- Start by laying out the puff pastry, round or rectangular onto a non stick baking sheet.
- 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.
- 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.
- To serve, grate over the remaining gbejna, sprinkle over the pine nuts and decorate with herbs or salad leaves.