Asparagus, lemon and ricotta log
Matt Tebbutt's neat puff pastry log combines asparagus, ricotta and lemon to make an simple, light summer lunch.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the savoury
- 1 x 320g/11½oz puff pastry sheet
- 50²µ/1¾´Ç³ú 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
- 40²µ/1½´Ç³ú 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.
