50 g fine asparagus, woody stalks removed and cut in 1/2 lengthways
80 g rhubarb, cut into 3cm pieces
50 g baby courgette, cut into 1/2 lengthways
2 tsp. olive oil
250 g shortcrust pastry block, we used Jus-Rol
2 Tbsp. Parmesan cheese, finely grated
For the filling
1 small egg
Large handful wild garlic leaves
125 g ricotta
Finely grated zest 1 lemon
Directions
Step 1In a medium pan of boiling water, cook peas for 3min and drain.
Step 2Tip peas into a medium bowl, then add the rest of the vegetables, the oil and plenty of seasoning and fold together. Set aside.
Step 3In a small bowl of a food processor, whizz 1 egg with the rest of the filling ingredients, plus plenty of seasoning together until combined.
Step 4Preheat air-fryer to 180°C, according to manufacturer’s instructions. Roll out pastry on a large sheet of baking parchment to make a rough 30cm circle (dusting your rolling pin with extra flour if needed). Spread wild garlic filling into a rough 18cm circle in the middle, then top with the vegetables.
Step 5Fold in the pastry border over the filing. Best the remaining egg and brush it over the visible pastry. Sprinkle the pastry and with parmesan.
Step 6Transfer the tart (still on the baking parchment) to the basket of the air fryer and then trim parchment so it fits in air fryer. Cook for 10min and then carefully remove the baking parchment from underneath the tart. Continue cooking for 15-20min more until golden and crisp. Lift the tart out and serve with a squeeze of lemon and green salad if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
