I’ve eaten it all. Mrs P just looked at me staring longingly at my empty plate and told me I can have the last piece, which is really from her share. You’ll have to excuse me, I’ll be back to finish this post after I’m done with the final piece.
I want to tell you how effortlessly delicious this tart is without using Nigella again, but I’m busy thinking about how well the blue cheese and ricotta worked that filo dance floor. Blue cheese is often trotted out to show off and get in your face for lesser recipes. For some people it’s controversial and a little too much. Having ricotta on its arm restrains some of those urges while still maintaining that distinct character. Pull in the asparagus and chilli and it’s an ensemble performance you’ll be happy to have strictly come dancing all over your taste buds. Be prepared, at about the six minute mark the tart really started calling out to me, begging me to take it out of the oven and get stuck in. Even our oven was eager to get this onto our plate. At about the twelve minute mark the tart was probably ready, and we pulled it out before the fifteen minute mark. As you can see, it is considerably more tanned than le pirate’s version. Also, be cautioned against how easy it is to devour this all in one go. I mean, really. I shook my head at le pirate’s suggestion of accompanying leafy greens, thinking there was more than enough for me in a couple of slices of tart.