Lemony Asparagus And Ricotta Tart

1. 1. Make the shortcrust pastry according your method (can be found on page 212 of the Higgidy cookbook. Put in the fridge to rest for 30 minutes.
16. 2. On a lightly floured surface, roll out the pastry to about 3mm thick and line a 1/23cm loose-bottomed fluted round tart tin with it., making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, then prick the base with a fork and return it to the fridge for 30 minutes.
30. 3. Preheat the oven to 200 degrees/fan 180/gas mark 6 and put a baking sheet in to heat up. Remove your tin from the fridge, line with non-stick baking paper and fill with baking beans. Bake on the hot baking sheet in the oven for 20 minutes, then remove the paper and beans, brush with the beaten egg yolk and bake for a further 10-15 minutes. Remove and leave to cool, then remove from the tin.
71. 4. For the filling, beat together the ricotta and creme fraiche and stir in the Parmesan, dill, lemon zest and juice, along with a little salt and pepper. Bring a large pan of salted water to the boil.Cook the asparagus and broad beans for 2-3 minutes until just tender, then drain and run under the cold tap. Squeeze the beans from their shells.
99. 5. Once the tart case is cool, spoon in the creamy filling and arrange the asparagus and broad beans on top. Whisk the dressing ingredients together and brush or drizzle over the tart. Scatter with lemon zest and serve in thick slices.

Recipe from The Higgidy Cookbook by Camilla Stephens, published by Quercus, £16.99.