The Full Diet Asparagus and pecorino almond-base tart recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Full Diet Asparagus and pecorino almond-base tart recipe By Dr Saira Hameed - March 20, 2022 Eat your fill and still lose weight with this tasty, easy-cook asparagus tart recipe from the diet book of the year, The Full Diet by NHS weight-loss expert Dr Saira Hameed. Hannah Taylor-Eddington SERVES 6 TAKES 50 MINUTES VEGETARIAN FOR THE TART BASE 250g ground almonds 75g unsalted butter, at room temperature A pinch of salt FOR THE FILLING 100g ricotta cheese 2 large eggs 2 egg yolks 200ml double cream 100g pecorino cheese (or parmesan), finely grated 2 tbsp chopped tarragon leaves (or 1 tbsp dried tarragon) Black pepper 150g asparagus spears, woody ends snapped off Preheat the oven to 180C/160C fan/gas 4 and line a 20cm loose-bottomed shallow, round tin with baking paper. Place the ground almonds, butter and pinch of salt in a mixing bowl and use your hands to rub the butter in, pressing and squeezing until you have a dough. Shape into a flat, round disc with your hands and then lay it in the base of the tin. Gently start to press it out to fill the base and work it up the sides, keeping it as even as possible. Prick the base with a fork and bake for 15 minutes until golden brown. While the base is baking, whisk together the ricotta and whole eggs in a mixing bowl or large jug. Once the ricotta is incorporated nicely, add the egg yolks and double cream. Finally, stir in the pecorino, tarragon and a good twist of black pepper. No need to add salt as the pecorino is salty enough. Pour the egg and cheese mix into the baked case and gently lay the asparagus on top. Bake in the oven for 30-35 minutes until it just has a slight wobble left in the middle. Remove from the oven and allow to cool for a few minutes. Delicious warm, served with green beans or cold with a side salad. TIP Freeze leftover egg whites to use for an omelette or frittata. Now buy the book Our recipes are from The Full Diet by Dr Saira Hameed, which will be published by Penguin Michael Joseph on 31 March, price £14.99. To pre-order a copy for £12.74 until 4 April, go to mailshop.co.uk/books or call 020 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved