Asparagus tartlet

These tartlets are very easy to make and are always a crowd pleaser.


  • 350g of puff pastry
  • 100g mascarpone cheese
  • 50g ricotta cheese
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of sumac
  • 1 teaspoon of lemon extract
  • 2 egg yolks
  • 6-10 asparagus spears, cut in half, lengthways


Preheat the oven to 200C
Combine the cheeses, salt and pepper, sumac with the lemon extract and yolks
Roll the pastry out into a rectangle and cut into 6 rectangles
Spread a large spoonful of the cheese mixture over the pastry and top with 2-3 asparagus halves (depending on their size)
Bake for 20 minutes until the pastry has puffed up and the cheese is deep golden brown