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Asparagus, lemon and ricotta log

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 x 320g/11½oz puff pastry sheet
  • 50g/1¾oz 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
  • 40g/1½oz Parmesan, grated, to serve
  • 3 free-range eggs, 2 yolks and 1 whole, beaten
  • freshly ground black pepper

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. 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.

  3. 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.

  4. 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.

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