Ingredients

The following ingredients have 6 Servings
  • 375 g puff pastry (ready rolled)
  • 15 g butter
  • 1 tablespoon cold pressed rapeseed oil
  • 1 leek (washed, trimmed and sliced)
  • 1 Courgette (zucchini) (sliced)
  • 250 g thin asparagus spears (trimmed)
  • 250 g ricotta cheese
  • 2 eggs
  • 2 tablespoons milk
  • salt and freshly ground black pepper
  • pinch grated nutmeg
  • 3 tablespoons grated parmesan cheese

Instruction

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. pastry sheet or roll out pastry and Place on a baking sheet.
  • Score a 2cm (1 inch)/ border around the edge of the pastry cutting about halfway through the pastry. Gently score a diamond pattern on the border if desired.
  • Prick the centre of the pastry all over with a fork, then bake in the preheated oven for 10 minutes.
  • While the pastry is part baking, melt 15g (½oz) butter with 1 tablespoon oil and gently sauté one sliced courgette and one sliced leek for about 5 minutes until just beginning to soften and colour.
  • Once the pastry is ready remove from the oven and carefully press down the centre of the pastry to form a pastry case. Spread the leeks and courgettes over the base and arrange 250g (9oz) asparagus on top.
  • Place 250g (9oz) ricotta in a bowl with 2 eggs and 2 tablespoons milk. Season with salt, pepper and a pinch of nutmeg.  Beat together with a fork until well combined. Spoon over the vegetables and sprinkle the top with 3 tablespoons of grated parmesan.
  • Bake for 20-25 minutes until the filling is set and the top is just turning golden. Allow to cool for a few minutes before serving hot, or cool completely and serve cold.