Make a savoury spring dish with this poppy seed, herbed ricotta cheese, peas, beans, asparagus and Petrossian salmon roe tart recipe. It is just perfect for making mini tarts as a starter or for an impressive bite-size appetizer.
Preparation time: 30 minutes • Cooking time: 33 minutes • Resting time: 1h30
For the shortcrust pastry
- 250g (9 oz) Type 45 wheat flour
- 125g (4 oz) butter chunks
- 2 egg yolks (1 for the pastry + 1 for the egg wash)
- 5 cl (3.55 tbsp) water
- 1 tbsp poppy seeds
- 1 tsp salt
- 4 mini tart tins (5 inches in diameter)
For the filling
- 450g (16 oz) ricotta cheese
- Fresh herbs of your choice (chervil, chives, tarragon)
- Salt and pepper
- 1kg (35 oz) fresh unshelled peas or 350g (12 oz) frozen peas
- 500g (18 oz) fresh and unshelled broad beans or 150g (5 oz) frozen broad beans
- 125g (4 oz) salmon roe
- 1 bunch of green asparagus
For the dough
- Sift the flour onto the work surface in a mound and form a well in the centre. Add the salt, water, an egg yolk, poppy seeds and mix with your fingertips.
- Rub the butter chunks briefly between your fingertips to aerate the mixture before tipping it into the well.
- Gradually pull the flour into the centre to form a ball. Knead the dough enough until smooth, be careful not to soften the butter too much.
- Wrap the dough in cling film and refrigerate for at least 1 hour.
- Take the dough out of the fridge, roll it out on your work surface with a rolling pin. Cut out discs larger than the mini tart tins and lay it in your pre-buttered tart tins.
- Carefully pat the dough down and fold it up and over to the top rim of the tart tin. Set aside in cool place for 30 minutes.
- Preheat your oven to 160°C.
- Blind bake the crust with baking beans or lentils to weight down the base to prevent it from rising in the oven. Bake for about 30 minutes at 160°C.
- Take the mini tarts out of the oven, brush egg wash mixture and bake again for 3 minutes to dry and keep it from getting soggy before adding the filling.
- Take out of the oven and leave to cool.
- Fill a pot with water, add a few tablespoons of salt and bring it to the boil.
- Trim the asparagus by cutting off about 3-4cm from the bottom of the stalk. Peel off the asparagus skin with a peeler (run the peeler from the end to just below the tip).
- Once boiling, lower the heat to a gentle boil.
- Carefully plunge the asparagus into the boiling water (tips up) and cook for 10-12 minutes until “al dente”.
- Poke the point of a knife to check whether the asparagus spears are properly cooked; it should glide into the asparagus with a slight resistance.
- Plunge into cold water to stop the cooking process and set the green colour. Drain and set aside.
- Once the asparagus have cooled, cut off the tips and cut those halves lengthways. Set aside for the presentation. Chop the stems into small cubes.
- Scoop out the peas and beans, remove, the shells and allow to cool for about 5 minutes in water or steam.
- Drain and plunge straight into cold water to bring out the green colour.
- Chop the fresh herbs and mix with the ricotta cheese, salt and pepper.
- Arrange the mixture in your tart crust.
- Add the peas, beans, asparagus tips and salmon roes.
- Serve immediately.
Photographies : Aimery Chemin • Stylisme culinaire : Coralie Ferreira