I was making sausage rolls on the weekend (yes, those lamb ones for those of you sampled them!) and found myself with 1 leftover sheet of puff pastry. I really didn’t want to throw it out, so I had a quick forage in the fridge to see what else needed to be used up.
A few other bits and pieces later – the remnants of a container of ricotta, a couple of eggs almost at their best before date, a scrap of parmesan, a few cherry tomatoes and some gorgeous asparagus – and I had the makings of an easy-peasy tart.
|Not my greatest photo – but you get the general gist of it!|
1 sheet puff pastry, thawed
1/2 to 1 cup of ricotta (I think I had something in between)
about 20g grated parmesan
1 bunch of asparagus – ends snapped off, rinsed
6 cherry tomatoes, cut in half
salt and pepper
Preheat the oven to 180c.
Place the puff pastry into a quiche or pie or flan dish – I used a long one that had a removable base. I needed to cut the pastry sheet to fit.
In a medium sized bowl whisk together the eggs, ricotta, parmesan, salt and pepper. Pour into the pastry (it won’t look like a lot, but it will puff up when cooking).
Arrange the asparagus and cherry tomatoes on the eggy mixture.
Bake in the oven for about 20 minutes.
Leave in the dish to cool for 5-10 minutes before serving. You could serve it with a salad for a light lunch or dinner.
Option – to make the pastry base flakier you could pre-bake the pastry for 10-15 minutes. Cool slightly, then push the base down before you add the egg mixture. I was hungry so didn’t bother pre-cooking the pastry, but the base pastry was a bit doughy. Next time I’ll try not to be so impatient!
Do you have any “use up the leftovers” tricks?