Preparation
Spread 2 pastry sheets with some olive oil and place another sheet on top of each.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_1_M.jpg)
Spread these with oil and cover with the last 2 pastry sheets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_2_M.jpg)
Lightly grease 2 x 12cm tart tins and sprinkle with some flour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_3_M.jpg)
Place the pastry sheets in the tins and press down slightly. Chill in the fridge for about 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_4_M.jpg)
Wash the asparagus. Peel the white asparagus completely and the lower third of the green asparagus. Cut off the woody ends and cut into pieces, about 3cm long.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_5_M.jpg)
Cook the white asparagus in boiling salted water for about 6 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_6_M.jpg)
Add the green asparagus and cook for another 4 minutes. Remove, rinse under cold water and drain well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_7_M.jpg)
Mix together the ricotta, cream cheese and egg. Season with salt, pepper and a dash of Tabasco. Add the wild garlic pesto.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_8_M.jpg)
Spoon the cheese mixture into the tart tins, press the asparagus pieces into it and cook in the preheated oven at 180°C (160°C fan, gas 4).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_9_M.jpg)
Remove the tartes from the tins and serve with lettuce and vinaigrette.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000055/000055_step_10_M.jpg)