Who doesn’t love something so simple yet delicious! I I hope you enjoy this simple asparagus and ricotta tart. The creamy lemon ricotta is a nice texture contrast to the flaky crispy puff pastry. If you don’t have ricotta you can use any creamy base you’d like, cream cheese, goat cheese, Boursin, ect! This is a great appetizer or as a light meal.
Asparagus puff pastry and ricotta tart.
Course: Appetizers, Side Dish, VegetableCuisine: AmericanDifficulty: EasyServingsservings
Prep time
10
minutesCooking time
15
minutesIngredients
1 sheet of puff pastry, thawed
1/2 cup ricotta cheese
2 tablespoons parmesan cheese, grated
zest of 1 lemon
1/2 pound asparagus, trimmed
salt and pepper
1 egg + 1 tablespoon of water
drizzle of olive oil.
Directions
- Preheat your oven to 400 degrees.
place your puff pastry (already thawed) on some parchment paper and roll the dough to roughly a 9×13 rectangle. Don’t stress about being exact, just close enough is okay! Slide parchment paper onto a baking sheet. - Run a blunt knife around the edge of the rectangle, about an inch in from the edge, to form a frame. Don’t cut all the way through the dough, just score it. This will create a nice border for your tart once it bakes.
- In a bowl add the ricotta cheese, parmesan, lemon zest and salt and pepper and mix
- Add asparagus alternating the direction of the tips.
- Mix the egg and water in a small bowl and brush the mix on the puff pastry border. Drizzle a little olive oil over the asparagus.
- Bake in a preheated @ 400 oven for about 15-22 minutes or untill the pastry is fully cooked.
Notes
- You can use any vegetable mix it up and have some fun. Might need to blanch some, if they’re not quick cooking like asparagus.
- If your asparagus is thick, cutting it in half length wise will help.
