Asparagus, capsicum and ricotta tarts


  • 2 sheets ready rolled frozen short crust pastry, halved diagonally
  • 1 red capsicum, quartered
  • 1 small red onion, cut in wedges
  • 4 asparagus spears, cut into 5cm lengths
  • 200g fresh ricotta
  • 1/2c shredded parmesan
  • 2 tsp fresh chives
  • pepper
  • 1 tbs balsamic vinegar


  1. Preheat oven to 200C. Line 4 2.5cm deep fluted tart tins. Prick bases with a fork. Place in fridge to rest.
  2. Line baking tray with paper. Place capsicum and onion on tray and bake in oven until tender. Cut capsicum into strips.
  3. Cook asparagus in salted boiling water for 2 minutes or until crisp. Refresh under cold water.
  4. Place ricotta and parmesan in a bowl and stir until well combined. Add chives, season.
  5. Bake pastry cases in oven for 15 minutes or until golden brown and cooked through.
  6. Spoon ricotta mixture into cases, top with vegies, drizzle with vinegar and serve immediately.

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