For the pastry
For the topping
To make the pastry, place the plain flour, polenta, salt and Siúcra Caster Sugar into your food processor.
Add the diced butter and lemon zest and pulse until the texture of breadcrumbs.
Add in the egg and enough cold water to form a stiff dough.
Wrap in parchment and rest in the fridge for at least 30 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6.
To assemble, roll the pastry out into a 25cm x 15cm rectangle on the parchment. Trim the edges and slide onto a baking tray.
Mix the ricotta, herbs, lemon zest together and spread over the pastry, leaving a 1cm around the edge.
Trim the asparagus to the size of the pastry and place on top of the ricotta spread. Arrange the brie slices on top and season with salt and freshly ground black pepper.
Using a pastry brush, glaze the edge of the tart with egg wash and sprinkle over some sesame seeds.
Dust lightly with the Siúcra Icing Sugar and bake for about 22 to 25 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4 after 15 minutes of baking. The tart should be golden on the edges.
Garnish with dill or fennel sprigs and lemon zest to serve.
Recipe supplied by Catherine Fulvio
