Roll out the pastry to 3mm thickness and use to line a 24cm metal tart tin. Press the pastry gently into the tin, trimming the edge, but making sure it comes a little above the side of the tin, so that when it cooks it doesn’t shrink too much. Leave to rest in the fridge for about 15 minutes.
Preheat the oven to 180C/350F/gas mark 4. Gently cook the onions, garlic and thyme in olive oil for about 20 minutes until soft and lightly caramelized, stirring periodically. Add the balsamic vinegar and cook until it has completely reduced into the onions. Set aside. Cook the asparagus in salted boiling water for a few minutes, until just tender. Refresh in cold water. Dry on kitchen paper.
Prick the pastry base with a fork and bake blind for about 15 minutes. Once the pastry is a light golden brown and completely cooked remove from the oven. Increase the oven to 200C/400F/gas mark 6.
Place the onion mixture in the pastry case, spreading it out evenly. Trim the asparagus to fit like wheel spokes on top of the onion mixture , place in position and dollop the ricotta all over.
Season with salt and pepper and put back in the oven for another 5-10 minutes to brown the ricotta lightly. Be careful not to brown the edges of the pastry – turn the heat down a little if your oven is fierce.
Serve warm.
Fibre rating: Low
- Per serving: 2.7g fibre
- 294 kcals
- 18g fat
- 6g saturated fat
- 0.83g sodium
From Healthy Eating for IBS by Sophie Braimbridge and Erica Jankovich RRP $29.99, published by Kyle Cathie and available at all good bookstores.
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