Asparagus Ricotta tart



Pre heat the oven at 220 'c for 10 minutes.Place one sheet of pastry on prepared tray.. lightly brush it with water and top with another sheet. Using a small knife, make a 2cm border around edge of pastry.

Meanwhile, mix ricotta cheese and basil pesto together in a small bowl. Season with salt.

Spread ricotta mixture over the puff pastry and arrange asparagus, in a single layer.Season with pepper. Scatter in the chopped walnuts.Bake for 20 to 25 minutes until the pastry is golden. Serve hot with pesto.