For 4 to 6 people
Preparation time: 30 minutes
Cooking time: 30 to 35 minutes
Home-made shortcrust pastry
3 tsp olive oil
7 to 10 cl cold water
Optional: seeds (sesame seeds, poppy seeds, …)
Asparagus & lemon tart
1 shortcrust pastry
10 to 12 asparagus
150 gr ricotta
50 gr freshly grated parmesan cheese
½ lemon: juice and zests
Preheat the oven to 200C.
Mix the flour, oats, seeds, and salt in a large bowl. Stir in the olive oil and mix well. Add in the cold water until the dough is moistened. Knead the dough with your hands for 5 minutes.
Wrap in cling film and put in the fridge for 30 minutes.
Then, flour the working surface and roll out the dough, lift into a 22cm tart tin.
Bake blind for 15 minutes: line the tart with baking paper and fill with dried beans and put in the oven. Once par-cooked, allow to cool.
Cut the asparagus into 3 to 4 cm batons, cook for 3 minutes in boiling water. Once cooked, put in a bowl with water and ice cubes. Once cold, drain and set aside.
In a mixing bowl, mix the ricotta with the egg, 25 gr of parmesan, the lemon zests and juice, season with salt and pepper.
Spread the mixture on the shortcrust pastry, place the asparagus on the tart, sprinkle with parmesan cheese and bake for 15 to 20 minutes.
Serve with a fresh salad!