Spring Vegetable, Mint, Feta and Ricotta Tart

This recipe celebrates all the good things about the spring/summer. It is also very, very quick to make, uses just a handful of ingredients and would make a lovely starter or light lunch. Crispy puff pastry with a creamy, salty and citrusy feta and ricotta mixture, crunchy asparagus and a drizzle of pesto completes the tart for a lovely veggie meal ready in no time.

Serves 6 - 87p per portion)

1. Roll out a ready made sheet of puff pastry and lightly score a border around the edge. Brush the border with a beaten egg and bake at 180C fan/200C for 20 minutes.
2. Meanwhile add 100g feta to a bowl with 250g ricotta. Add the grated zest and juice of a lemon, a handful of chopped mint and chives, a good grinding of black pepper and 1/4 tsp salt. Mix well until combined, taste and correct the seasoning.
3. After 15 mins, remove the tart from the oven and use a spoon to carefully remove the top layers of pastry from the centre of the tart, keeping within the border. Allow to cool slightly.
4. Spread the feta ricotta mixture over the pastry bottom and top with asparagus spears. Bake for 15 more minutes or until the pastry is crisp and golden.
5. Drizzle over some pesto, top with pea shoots or watercress, a few more mint leaves and a little more crumbled feta and serve.