Asparagus & Tomato Tarts

Asparagus & Tomato Tarts 

Serves 4 

Ingredients 

2 sheets frozen shortcrust pastry (defrosted).

Baking paper.

¾ cup low-fat ricotta.

¹/³ cup grated parmesan.

1 tbsp oregano (chopped),

2 tsp thyme leaves.

Sea salt and cracked black pepper.

4 medium-sized vine ripened tomatoes (thickly sliced).

4 large asparagus spears (thinly sliced on the diagonal).

Extra virgin olive oil.

100g wild rocket leaves.

Parmesan shavings. 

Process 

Preheat oven to 200C. Cut 2 sheets frozen shortcrust pastry (defrosted) in quarters and place on baking trays lined with baking paper. Combine 3/4 cup low-fat ricotta, 1/3 cup grated parmesan, 1 tbsp oregano (chopped), 2 tsp thyme leaves, sea salt and cracked black pepper in a small bowl. Spread cheese mixture over pastry, leaving a 1cm border. Spread tomatoes (thickly sliced) over cheese mixture, then scatter with asparagus spears (thinly sliced on the diagonal). Drizzle each with 2 tsp extra virgin olive oil and bake for 15-20 minutes or until cooked and golden. Scatter each with wild rocket leaves and a few parmesan shavings.