recipes
Puff pastry whipped ricotta tart with asparagus, chorizo and pine nuts
2023-02-08
Ingredients
- 1 sheet ready rolled puff pastry
- 400g ricotta (Hanini)
- 1 egg yolk (Le Naturelle)
- 1 bag frozen asparagus, defrosted (Emborg)
- 1 packet sliced chorizo (Casademont) the sliced, not whole sausage
- 2 tbsp toasted pine nuts
- 2 dried white gbejna (Hanini)
- Fresh leaves to decorate
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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 pasty and arrange over the defrosted asparagus, chorizo slices and grate over half of the white gbejna and bake in the oven at 200°C 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
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