Radish & Asparagus Tart

Felicity Vincent
May 31
2 min read

A lovely vegetarian main for spring:

My radish and asparagus tart.

Buttery shortcrust pastry filled with creamy cacio e pepe ricotta, and topped with dressed rocket, crisp radishes, and tender asparagus. A vibrant vegetarian main or elegant starter, perfect for spring gatherings.

Ingredients (4 portions):

Radish and asparagus tart recipe:

100g self-raising flour
60g salted butter
150g ricotta
20g Parmesan
150g radishes
90g asparagus
20g rocket
1 lemon
Sea salt
Black pepper
Extra virgin olive oil (EVOO)

Method:

Preheat the oven to 180°C (fan 160°C/gas mark 4).
Make the pastry: Cut the butter into small cubes and place in a mixing bowl with the flour. Rub together with your fingertips until the mixture resembles breadcrumbs. Add 1 teaspoon of cold water and gently bring the dough together into a ball. Wrap and chill in the fridge for 30 minutes.
Bake the base: Roll out the chilled dough into a rough circle on a floured surface and transfer to a lined baking tray. Use a fork to create a pattern around the edges. Bake for 15 minutes, then allow to cool completely.
Prepare the filling: In a bowl, mix the ricotta with the zest of half a lemon, the grated parmesan, a pinch of sea salt, and freshly ground black pepper.
Prep the veg: Thinly slice some of the radishes and quarter the rest. Use a vegetable peeler to shave half the asparagus into ribbons; slice the remainder into small rounds, keeping the tips whole. In a separate bowl, toss the radishes, asparagus, and rocket with the juice of the whole lemon and a drizzle of EVOO. Season lightly with salt.
Assemble the tart: Spread the ricotta mixture evenly over the cooled pastry base. Top with the dressed vegetables.
Serve: Slice and serve immediately, or chill and bring to room temperature before serving. Bon appétit!