Cheese and Asparagus Tart

Serves: 4
Preparation time: 5 minutes
Cooking time: 35 minutes

Ingredients
300g reduced fat ricotta cheese
100g reduced fat feta cheese, crumbled
2 tspns finely grated lemon rind
2 tspns fresh lemon thyme leaves
2 green shallots, thinly sliced
2 bunches (400 grams) asparagus, trimmed
2 sheets ready rolled puff pastry, partially thawed
2 tblspns milk
1 tblspn finely chopped fresh basil leaves
1 tspn Dijon mustard
6 tspns lemon juice
1 tblspn olive oil

Method
1.Preheat oven to 200C.
2.Line two baking trays with baking paper.
3.Stir ricotta, feta, lemon rind, thyme and shallots, in a bowl.
4.Cook asparagus for 5 minutes, in a pot of boiling water. Drain.
5.Place pastry on trays. Spread ricotta mixture over pastry, leaving a 2cm border. Place asparagus on top.
6.Fold pastry edges up. Brush pastry edges with milk. Bake for 30 minutes.
7.In a small bottle place basil, mustard, lemon juice and oil, shake well. Cut each tart in quarters. Top with basil mixture.