Purple spring onion and ricotta puff pastry tart
By OcadoLife
Published on 19 June 2022
This tart pairs our gorgeous new purple spring onions with zingy lemon and milky ricotta.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 1 bunch of red salad onions, sliced diagonally
- 230 g of puff pastry sheet
- 1 lemon, zest and juice
- 15 g of parmesan, shaved
- 1 packet of pea shoots
- 250 g of ricotta
- 0.25 tsp of ground nutmeg
- 8 asparagus spears, halved lengthways
- 1 courgette, peeled into ribbons
- 1 tbsp of extra virgin olive oil, (plus extra to serve)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a large baking sheet with greaseproof paper.Step 2
Unroll the pastry onto the greaseproof paper. Use a sharp knife to score a border 2cm in from the edge of the pastry.Step 3
Mix the ricotta, lemon zest, 2 tsp of the lemon juice and nutmeg and season to taste. Spread the mix over the pastry, avoiding the border.Step 4
Toss the spring onion, asparagus and courgette with the olive oil and seasoning. Arrange on top of the ricotta and then place the tray in the oven.Step 5
Bake for 20 mins. Allow to cool for 10 mins before topping with the edible flowers, parmesan, peashoots and a drizzle of extra virgin olive oil.