The weather is getting warmer and it’s time to start enjoying the longer stretch in the evenings.

Why not get the gang around to dine al fresco and treat them to Siúcra and Catherine Fulvio’s Asparagus Brie Tart.

Bursting in flavour and cheesy goodness, it’s the perfect light evening meal!

 

 

 

 

 

Serves 4

 

Ingredients

 

For the pastry

250g plain flour

3 tbsp fine polenta

½ tsp salt

2 tsp Siúcra Caster Sugar

120g chilled butter, diced

½ lemon, zest only

1 egg

Chilled water, to bind

 

For the topping

120g ricotta

1 tbsp mixed chopped herbs, parsley with some thyme and a little rosemary

½ lemon, zest only

300g fresh asparagus, trimmed

200g brie, sliced

 

2 tbsp Siúcra Icing Sugar

 

1 tbsp sesame seed

Egg wash, to glaze

 

Salt and freshly ground black pepper

 

Sprig of dill or fennel, to garnish

Lemon zest, to garnish

 

Method:

To make the pastry, place the plain flour, polenta, salt and Siúcra Caster Sugar into your food processor.

Add the diced butter and lemon zest and pulse until the texture of breadcrumbs.

Add in the egg and enough cold water to form a stiff dough.

Wrap in parchment and rest in the fridge for at least 30 minutes.

Preheat the oven to 200C/fan 180C/gas 6.

To assemble, roll the pastry out into a 25cm x 15cm rectangle on the parchment. Trim the edges and slide onto a baking tray.

Mix the ricotta, herbs, lemon zest together and spread over the pastry, leaving a 1cm around the edge.

Trim the asparagus to the size of the pastry and place on top of the ricotta spread. Arrange the brie slices on top and season with salt and freshly ground black pepper.

Using a pastry brush, glaze the edge of the tart with egg wash and sprinkle over some sesame seeds.

Dust lightly with the Siúcra Icing Sugar and bake for about 22 to 25 minutes. Reduce the oven temperature to 180C/fan 160C/gas 4 after 15 minutes of baking. The tart should be golden on the edges.

Garnish with dill or fennel sprigs and lemon zest to serve.