This recipe for Asparagus tartlet with lemon and mascarpone comes from the talented Devilled Egg Online Cookery School.
Asparagus Tartlet with Lemon and Mascarpone Recipe
Recipe for Asparagus Tartlet from Devilled Egg online cookery school
Ingredients
| 350g | puff pastry |
| 100g | mascarpone cheese |
| 50g | ricotta cheese |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/2 teaspoon | sumac |
| 1 teaspoon | lemon extract |
| 2 | egg yolks |
| 6-10 | asparagus spears, cut lengthwise |
Method
- Preheat the oven to 200C. Combine the cheeses, salt and pepper, sumac with the lemon extract and yolks
- Roll the pastry out into a rectangle and cut into 6 rectangles
- Spread a large spoonful of the cheese mixture over the pastry and top with 2-3 asparagus halves (depending on their size)
- Bake for 20 minutes until the pastry has puffed up and the cheese is deep golden brown
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