Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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Custard Cake with Rhubarb

Amazingly creamy vanilla custard cake topped with tart fresh rhubarb. 

Ingredients:

4 eggs, separated and at room temperature 

3/4 cup sugar

1/2 cup butter, melted 

1 tsp vanilla 

3/4 cup flour

2 cups lukewarm milk

1 1/2 cups diced rhubarb 

1 tbsp sugar

Icing sugar to dust

Line an 8 X 8" baking pan with parchment and lightly spray with oil. Cut the rhubarb and toss with 1 tbsp sugar. Set aside.

Separate eggs and beat the whites until stiff peaks form. Set aside.

Beat the yolks with the sugar until light yellow then add the butter and vanilla. Beat 2 minutes. Add the flour and fully combine then add the milk.

Fold the egg whites into the yolk mixture. The batter will seem quite thin. 

Pour the batter into the prepared pan and scatter the rhubarb on top. I had very young, thin stalks of rhubarb.

Bake at 375°F for 60 minutes until set. It may be just a little jiggly but not totally wobbly if that makes any sense!

Cool completely in pan on rack where it will set, before using a second rack on top to flip it out. Carefully peel off the parchment and turn right-side up.

Dust with icing sugar and serve.

Always refrigerate any leftovers.

Makes 9 servings

Adapted from: newstalkzb.co.nz

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