Some lunches need to work a little harder.
When the morning has already been busy and the afternoon looks just as full, I want something that feels satisfying without being heavy. Something warm, fresh and balanced enough to keep energy levels steady rather than fading an hour later.
This tart came about on one of those days when I had a sheet of pastry in the fridge and a bunch of asparagus that needed using. Asparagus cooks quickly and brings that fresh green flavour that feels light and vibrant.
A thin layer of ricotta underneath keeps the filling creamy while adding protein, and a scattering of parmesan on top gives it that golden, savoury finish.
It’s simple food, but it works beautifully. The combination of fibre, protein and slow-release carbohydrates helps keep you full and focused through the afternoon.
Asparagus, ricotta and parmesan lunch tart
Print RecipeIngredients
- one sheet ready-rolled puff pastry
- 150 g ricotta
- one bunch asparagus, trimmed
- 30 g grated parmesan
- one tsp olive oil
- Zest of half a lemon
- Salt and black pepper
- Small handful fresh thyme or basil
Instructions
Method
- Heat oven to 200°C (fan 180°C).
- Place the pastry on a lined baking tray and lightly score a one-centimetre border around the edges.
- Spread ricotta evenly over the centre of the pastry.
- Arrange asparagus on top and drizzle lightly with olive oil.
- Sprinkle with parmesan, lemon zest, salt and pepper.
- Bake for 18–20 minutes until the pastry is golden and crisp.
- Finish with fresh herbs before slicing.
