Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
This bacon and asparagus tart is the perfect summer dish. Light, healthy and packed with flavour, a second helping is a must! Get the recipe here.
Natural Avocado cooking oil 1 packet streaky bacon 1 roll (350g / 12oz) puff pastry 1 bunch asparagus - blanched and refreshed 1 cup ricotta 200g / 7oz goat cheese 1 lemon - zest grated 1 tsp chilli flakes A drizzle honey A handful of fresh basil 1 free-range egg - beaten
Preheat oven to 200°C / 390°F. Line a baking tray with baking paper.
Place the puff pastry on the baking tray. Using a small sharp knife, gently score a 2cm / 0.7in border around the edge of the pastry and prick the centre with a fork.
Using a pastry brush (or your fingers if you don’t have one) brush the 2cm edge all the way round the rectangle with the beaten egg.
Spread the centre square of the pasty with ricotta, lemon zest and chilli flakes leaving the border uncovered by the filling.
Evenly but rustically place the blanched and refreshed asparagus on top of the ricotta mixture and ribbon the raw bacon strips in between. Dot with chunks of goats cheese. Drizzle with avocado cooking oil, honey and a few extra chilli flakes.
Bake for 25-35 minutes until edges have risen and pastry and bacon is golden and crispy!
Remove from the oven and garnish with fresh basil leaves.