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Herbed ricotta and asparagus tart
This is the perfect springtime light lunch, side dish, or appetizer to get your kids involved in the cooking.
YIELDS
8
Ingredients
- Puff pastry sheet or phyllo pastry (+ olive oil for brushing)
- Flour, for dusting
- 1 1/2 cups ricotta cheese
- 2 eggs
- 1/4 cup parsley, chopped
- 1 tablespoon thyme, chopped
- 1 garlic clove, minced
- 1 tablespoon Dijon Mustard
- Salt and black pepper
- 1lb. pound asparagus, trimmed
- Parmigiano, shaved
- Chili flakes
- Olive oil
Directions
- Preheat oven to 400° F.
- On a floured parchment paper, roll out puff pastry into a rectangle (eight-inch x 12-inch). Score the edges.
- In a bowl combine ricotta, 1 egg, parsley, thyme, minced garlic, and Dijon. Season generously with salt and pepper. Spread onto the puff pastry within the center and not going over the scored edges.
- Lay asparagus on top of the ricotta. Season with salt and pepper.
- Brush the edges of the pastry with an egg wash.
- Place in the oven for 20 to 25 minutes or until the pastry has puffed up significantly and has turned golden.
- Remove and let cool slightly before slicing. Garnish with parmigiana curls, chilis, and a drizzle of olive oil. Enjoy!
