Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. pastry sheet or roll out pastry and Place on a baking sheet.
Score a 2cm (1 inch)/ border around the edge of the pastry cutting about halfway through the pastry. Gently score a diamond pattern on the border if desired.
Prick the centre of the pastry all over with a fork, then bake in the preheated oven for 10 minutes.
While the pastry is part baking, melt 15g (½oz) butter with 1 tablespoon oil and gently sauté one sliced courgette and one sliced leek for about 5 minutes until just beginning to soften and colour.
Once the pastry is ready remove from the oven and carefully press down the centre of the pastry to form a pastry case. Spread the leeks and courgettes over the base and arrange 250g (9oz) asparagus on top.
Place 250g (9oz) ricotta in a bowl with 2 eggs and 2 tablespoons milk. Season with salt, pepper and a pinch of nutmeg. Beat together with a fork until well combined. Spoon over the vegetables and sprinkle the top with 3 tablespoons of grated parmesan.
Bake for 20-25 minutes until the filling is set and the top is just turning golden. Allow to cool for a few minutes before serving hot, or cool completely and serve cold.
Notes
Cook's tip
I used a sheet of ready-rolled puff pastry as this is what is sold in my local convenience store and it is certainly convenient to use for this dish. You can also use regular puff pastry and roll it yourself. Roll out into a rectangle or square about the thickness of a £1 coin.
Take care when pressing down the centre, I did it with my hands but it can be a bit hot (I have developed asbestos fingers over the years). Use a palette knife or a fish slice.
StoreIn the refrigerator for up to 2 days.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)