TAKE IT OUTSIDE

UP YOUR ALFRESCO DINING GAME WITH THESE LOW-CARB RECIPES FOR THE PERFECT SUMMER PICNIC.

ASPARAGUS AND RICOTTA TARTLETS

MAKES 8 TARTLETS

KEEP ON TRACK per tartlet

FAT 30G | CARBS 9G | PROTEIN 14G

FOR THE PASTRY

1½ cups almond flour
1 egg
30g butter
½ tsp salt
¼ cup Parmesan cheese
2 tbsp thyme leaves

FOR THE FILLING

4 eggs
200g ricotta
200g cream cheese
juice of 1 lemon
¼ cup cream
2 sprigs of thyme
pinch of salt and freshly ground black pepper

FOR THE TOPPING

salt
100g asparagus
1 lemon, cut into quarters

1. Grease 8, loose-bottom, fluted tartlet tins with butter. Place them on a baking tray.

Pulse the almond flour, egg, butter, salt, Parmesan cheese and thyme in a food processor until it comes together. Turn out on a clean surface and knead the pastry lightly until smooth.