| Created by | Spinneys |
| Prep time | 25 minutes |
| Chilling Time | 30 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 386 |
| Fat | 22g |
| Saturates | 14g |
| Protein | 11g |
| Carbs | 38g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, whisk together the all-purpose flour, rye flour, sugar and ½ tsp salt. Grate in the cold butter and, using your fingertips, rub it into the flour until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix gently until the dough starts to come together. Add a little more water if needed, just until it holds. Shape into a disc, wrap in cling film and chill for 30 minutes.
Zest the lemon into a bowl. Add the ricotta, a handful of thyme, mint and seasoning. Stir until smooth and creamy.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Roll out the chilled dough into a rough 30cm circle on a lightly floured surface. Transfer to the prepared tray. Spread the herby ricotta mixture evenly over the centre, leaving a 4cm border.
In a small bowl, toss the blueberries with lemon juice and a hanful of thyme. Snap off the bottoms of the asparagus spears. Arrange the blueberries and asparagus spears over the ricotta layer. Fold the pastry edges up and over the filling. Brush the edges with the beaten egg and sprinkle over the sesame seeds. Bake for approx. 35–40 minutes, or until the crust is golden and crisp and the filling is bubbling. Allow to cool slightly.
Scatter over fresh thyme leaves, slice and serve.
