- flour, for dusting
- 2 x 250 g sheets Woolworths all-butter puff pastry
- 1 large free-range egg, beaten
- 200 g mixed cherry tomatoes, halved
- 250 g bacon, diced
- pea shoots, to garnish
- For the filling:
- 250 g ricotta
- 150 g mascarpone
- 1 lime, zested and ½ juiced
- 2 T parsley, chopped
- 2 T chives, chopped
- sea salt, to taste
- 250 g asparagus, trimmed
- For the dressing:
- 4 T Woolworths ginger-and-Peppadew relish
- 2 T hot water
- 1 t red wine vinegar
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C.
Lightly flour 2 baking trays and place a sheet of pastry on each tray and score a 2 cm border around the edge.
Brush the edges of the pastry with beaten egg and bake for 15 minutes.
Place the tomatoes and bacon on another baking tray and roast for 25 minutes.
To make the filling, mix the cheeses, then add the remaining ingredients, except the asparagus, and season well.
Spread the cheese mixture onto the baked pastry sheets and top with the asparagus. Bake for 15–20 minutes.
Remove the tarts from the oven and top with the tomatoes and bacon.
In a small saucepan, heat the Peppadew relish with the water and vinegar for 2 minutes until warm. Drizzle over the pastry and garnish with pea shoots.