Vegetarian asparagus tart with ricotta

Ingredients for 1 servings:

• 1 roll(s) of shortcrust pastry from the refrigerated section
• 500 g asparagus, green
• 250 g ricotta
• 3 m.-sized eggs
• 5 cherry tomatoes
• 2 tbsp olive oil
• Salt
• Sugar
• 2 tbsp Italian herbs
• nutmeg
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove the shortcrust pastry from the refrigerator. Wash the asparagus and trim off any woody ends. Peel the lower third of the asparagus spears and slice diagonally into pieces. Lightly fry the asparagus pieces in oil for 3-4 minutes, seasoning with a little sugar and salt. Remove from the heat. Preheat the oven to 200°C (400°F). Brush the tart tin with oil and line with the pastry. Trim off any excess pastry. Prick the pastry base several times with a fork. Whisk the ricotta with the eggs, herbs, salt, pepper, and a little nutmeg and spread over the pastry base. Arrange the asparagus on top. Wash the tomatoes, quarter them, and place them between the asparagus spears. Bake the tart in the center of the preheated oven for about 30 minutes.