The Dinner Planner

Asparagus and Ricotta Tart with Roasted Tomato Salad

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Servings 4


  • 8 eggs
  • 400 grams ricotta
  • 75 grams parmesan
  • cup milk
  • 3 bunches asparagus – end trimmed
  • 250 grams cherry tomatoes
  • 120 grams salad mix
  • 2 tbsp thyme


  • Preheat oven to 200°C.
  • Grease and line a 20x30cm lamington pan with baking paper.
  • Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
  • While the asparagus cooks, combine eggs, milk, parmesan, 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 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.
  • Remove from the oven and slice up the tart. Place the tomatoes on the salad mix and toss to combine.

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