lunch · vegetarian
Pea and asparagus puff pastry tartlets
Two golden pastry rectangles spread with lemony ricotta and topped with bright blanched peas and asparagus.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 400°F (200°C). Cut the pastry into two rectangles, score a border around each without cutting through, and prick the middles with a fork. Bake on a lined tray for about 18 minutes, until golden.
-
2
Trim and slice the asparagus. Blanch it with the peas until tender, then drain well. Stir the lemon zest into the ricotta.
-
3
Press down the puffed middles, spread with the ricotta and top with the vegetables.
-
4
Drizzle with the oil and serve warm.
