17 hours ago
Wednesday, March 31, 2010
It's finally spring, and the first of the tender asparagus are in (from California!).
I love when I get a purplish bunch with tight ends, like I bought at the produce market last weekend (I swear I did not photoshop the color, that is really what they looked like!).
This is probably the easiest of all savory tarts, and would be a great addition to your Easter brunch menu.
The lemon zest is what makes this different from other asparagus tarts. It imparts a wonderful flavor with the asparagus & ricotta.
I used leftover roasted asparagus from the night before so I didn't have to do much to get this together for lunch.
Asparagus & Ricotta Tart: (makes one rectangular tart, or 4 individual ones)
Defrosted frozen puff pastry sheet
1 large bunch of asparagus, steamed for 3 minutes (or leftover from the night before!)
1/4 cup of freshly grated Parmesan cheese
1 medium egg
1 cup skim milk ricotta cheese
zest of a whole lemon
salt and pepper
Roll out your puff pastry sheet to either fit a tart pan, or you can just lay it free form on a baking sheet.
Mix the ricotta cheese w/ egg, zest, cheese, salt & pepper.
Spread in the center of the prepared puff pastry and lay cooked asparagus spears on top. You can cut them to fit the individual tarts, or if you are making the rectangular tart, keep them whole.
Bake at 425F for 12-15 minutes.
Best eaten right away.