(Serves 4 to 6)
250 g shortcrust pastry
500 g trimmed asparagus
Extra virgin olive oil or butter
Gozo sea salt
4 or 5 dried ġbejniet
250 g ricotta
Roll out the pastry and line a loose-bottomed flan dish, or make a free-form rectangular case on a baking sheet, twisting up the corners to give some depth. Prick the base. Cover with greaseproof paper, and fill with pasta shells or baking beans and bake in a preheated oven at 200°C/400°F, gas mark 6 for 30 minutes. Allow to cool.
While the pastry is baking, cook the asparagus as described above. It can also be fried or cooked on a cast-iron griddle. Beat the two cheeses together until smooth, and spread in the pastry case. Arrange the asparagus on top and serve.