Asparagus and Ricotta Tart with Roasted Tomato Salad

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Servings 4

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Ingredients

Instructions

PREP AHEAD

Bring a saucepan of water to the boil. Add the 3 bunches asparagus and cook for 1 minute then drain and rinse under cold water.

MAKE

Preheat oven to 200°C.
Grease and line a 20x30cm lamington pan with baking paper.
Combine 8 eggs, ⅓ cup milk, 75 grams parmesan, 400 grams ricotta, half the thyme and season.
Pour into tin and top with asparagus. Change the direction the asparagus is placed so everyone gets all of the asparagus.
Place the 250 grams cherry tomatoes on a tray, drizzle with oil then scatter with remaining thyme and season with salt and pepper.
Place both trays in the oven and bake 25 minutes or until risen and cooked through.

SERVE

Remove from the oven and slice up the tart. Place the tomatoes on the salad mix and toss to combine. Drizzle with a little balsamic vinegar.

Tips and Variations

VEGETARIAN

GLUTEN FREE

INGREDIENT SWAPS AND SHORTCUTS – Works great with broccolini, mushrooms or capsicum instead of asparagus. Cook broccolini as per asparagus above and if using mushrooms or capsicum, fry off in a frypan for a couple of minutes until golden.

Nutrition