Asparagus, lemon and ricotta log
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
Matt Tebbutt's neat puff pastry log combines asparagus, ricotta and lemon to make an simple, light summer lunch.
Ingredients
For the savoury
- 1 x 320g/11½oz puff pastry sheet
- 50g/1¾oz plain flour, for dusting
- 250g/9oz ricotta, hung overnight and crumbled
- 1 lemon, zest only
- 2 thyme sprigs, leaves picked and roughly chopped
- 6–8 asparagus spears, trimmed and shaved
- 40g/1½oz Parmesan, grated, to serve
- 3 free-range eggs, 2 yolks and 1 whole, beaten
- freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper.
Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes.
When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving.
