Asparagus, Ricotta & Goats cheese tart


  • The Dough
    • 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and dough
    • 1/2 teaspoon salt
    • 3/4 cup (170g) unsalted butter, very cold and cubed
    • 6–8 Tablespoons
    • (90-120ml) ice cold water
  • The Filling
    • 2 bunches of British asparagus spears
    • 250g Highweald ricotta
    • 50g Slipcote Garlic and Herb
    • 1 organic lemon
  • 60 mins
  • Not too hard
  • 2-3

As we welcome the tender asparagus of spring, let’s make a delicious tart – start by preheating the oven to 200 degrees fan.

For the dough: whisk flour and salt, then gently combine with cold, cubed butter until it forms a clump. Gradually add ice-cold water (usually 4 to 6 tablespoons). Shape the dough into a 12x20cm rectangle, fold into thirds, wrap, and refrigerate for at least 2 hours.

Roll the rested dough into a 15x30cm rectangle, 1 1/2cm thick. Fold into thirds, rotate, and repeat 6 times. Refrigerate for 15 minutes.

In a bowl, bring together the Highweald ricotta and Garlic & Herb Slipcote goat cheese, add the zest of a lemon and a squeeze of its juice, whisk until creamy.

Unfurl the puff pastry onto a sheet of baking parchment. Score its edges, creating a frame for the filling.

Prepare the asparagus with care, snapping away their woody ends. Gently spread the ricotta mixture, within the scored frame. Crown this creation with asparagus spears – top to tail for an extra touch of fancy.

Drizzle of olive oil, Bake in the oven for 20-30 mins. Or until the pastry is crisp and golden.

With a final squeeze of lemon, this creation stands complete, a tribute to the seasons.

Serve piping hot with a side salad, and boiled Jersey royals with lashings of butter. Or just on its own.