Ingredients
- 50 g of cheddar cheese, (or mature cheddar grated)
- 80 g of butter, (Melted)
- 250 g of ricotta
- 6 eggs
- 120 ml of double cream
- 0.5 nutmeg, (Grated)
- 1 clove of garlic, (Grated)
- 500 g of asparagus, (Ends trimmed)
- 120 g of watercress and baby leaves
- 1 zest and juice of 1 lemon
- 2 tbsp of extra virgin olive oil
- 270 g of filo pastry
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5 and grease a rectangular ovenproof dish, 25cm x 16cm, with some of the butter.Step 2
Unroll the filo and brush the top sheet with butter before laying it into the dish, allowing some overhang. Trim off any excess length.Step 3
Repeat with the remaining sheets, covering the base and sides to make a tart case.Step 4
Put the ricotta, eggs, cream, nutmeg and garlic into a large mixing bowl and whisk together. Season, then fold in the grated cheese.Step 5
Pour the egg mixture into the tart case.Step 6
Lay the asparagus on top and brush with the remaining butter.Step 7
Place the tart into the oven and bake for 25 mins, or until the centre is just set. Wash and dry the salad leaves.Step 8
While the tart bakes, whisk together the lemon zest, juice, oil and some salt and pepper.Step 9
Place the leaves in a bowl and, just before serving, toss with the vinaigrette.Step 10
Serve the tart with the watercress salad on the side.