Ingredients

350g

puff pastry

100g

mascarpone cheese

50g

ricotta cheese

1/2 teaspoon

salt

1/4 teaspoon

freshly ground black pepper

1/2 teaspoon

sumac

1 teaspoon

lemon extract

egg yolks

6-10

asparagus spears, cut lengthwise

This recipe for Asparagus tartlet with lemon and mascarpone comes from the talented Devilled Egg Online Cookery School.

Method

Preheat the oven to 200C. Combine the cheeses, salt and pepper, sumac with the lemon extract and yolks
Roll the pastry out into a rectangle and cut into 6 rectangles
Spread a large spoonful of the cheese mixture over the pastry and top with 2-3 asparagus halves (depending on their size)
Bake for 20 minutes until the pastry has puffed up and the cheese is deep golden brown