Asparagus, lemon & ricotta tart

When I'm home from working late, I struggle to find the motivation to make food, wether it's dinner, or something ambitious like lunch for the next day. This tart recipe is really easy to do, and can give little munchies like me, a good lunch and dinner for a couple of days.

In the spirit of time and money saving, I have used ready-roll shortcrust pastry in this recipe.

Ingredients
1 Pack pre rolled shortcrust pastry
3 eggs, plus 1 egg yolk
300ml double cream
1 lemon, zest only
300g pack of asparagus, ends trimmed
140g ricotta
handful mint leaves, chopped

Method
Heat oven to 200C/fan 180C/gas 6. Roll out the pastry over a 23cm loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Blind bake for 10-15 mins. Beat one of the eggs. Remove baking beans and brush with egg wash. Bake for another 10 minutes, or until golden. Leave to cool.

Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then gently mix in the cream and lemon zest until all combined. Season with salt. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle.

Leave to cool for 10 minutes and serve warm, perfect with a fresh salad.

Great for keeping in the fridge for lunch the next day.