Asparagus, capsicum & ricotta tarts

Ingredients

2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed, halved diagonally
1 red capsicum, quartered, deseeded
1 small red onion, cut into wedges
4 asparagus spears, woody ends trimmed, cut into 5cm lengths
200g fresh ricotta
45g (1/2 cup) shredded parmesan
2 tsp finely chopped fresh chives
Freshly ground black pepper
1 tbs balsamic vinegar

 

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Method

1. Preheat oven to 200°C. Line four 2.5cm-deep, round 8.5cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Prick the bases all over
with a fork. Place in the fridge for 30 minutes to rest.
2. Meanwhile, line a baking tray with non-stick baking paper. Place capsicum and onion on prepared tray and bake in oven for 30 minutes or until tender. Cut capsicum lengthways into thick strips.
3. Meanwhile, cook the asparagus in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain well.
4. Place the ricotta and parmesan in a bowl and stir until well combined and smooth. Add the chives and stir to combine. Taste and season with pepper.
5. Bake the pastry cases in the oven for 15 minutes or until golden brown and cooked through.
6. Spoon ricotta mixture among pastry cases and top with asparagus, onion and capsicum. Place on a serving platter and drizzle with vinegar. Serve immediately.