Wednesday, March 31, 2010

Asparagus & Ricotta Tart

asparagus1

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.

asparagus-tart web

Best eaten right away.

22 comments:

Steve said...

Ooooh, Stacey. I'm smoking brisket and ribs on Saturday. This would add a nice touch of civility, don't you think?
Steve
http://www.myfavoriteflavours.com

linda said...

Ohh so pretty, Gotta love anything on puff pastry!!!

Ciao Chow Linda said...

lovely asparagus, lovely tart.

Proud Italian Cook said...

Now I want this on my brunch table on Sunday!

The Japanese Redneck said...

LOL...leftover asparagus - what's that. We are piggy and it's all eaten up when we cook it!

Luv the tart...very pretty.

kat said...

Oh my I'd like a big ol' slice of that for lunch today!

Pam said...

Wow - it's not only beautiful but it looks absolutely delicious too. Nicely done Stacey.

StaceyEsq said...

That pastry looks "leavened!" Wouldn't look as pretty made with sheets of matzoh!

Maria said...

I posted asparagus today too. I will have to make your tart next!

Cherine said...

I love asparagus tart. Yours looks delicous & beautiful :)

Nancy said...

This looks heavenly! A great spring treat.

elra said...

Lovely tart Stacey, perfect to use the asparagus fot this season.

T.W. Barritt at Culinary Types said...

Awesome shot of the asparagus tip! I make a similar asparagus tart with puff pastry, and it is one of my favorite spring recipes.

A Feast for the Eyes said...

Nice of me to send you some of our California asparagus, eh? Would you believe I found locally grown aspragus for $1.97 a pound? Last night, I whipped up a pasta dish with the same filling for the tart-- and I had asparagus! You're one day late. I am so making this, uh-huh.
Gorgeous photos, Queen of Tarts.

Dana said...

So pretty! I love things that have minimal ingredients but look like they took forever to make. I went to our farmers market last weekend hoping for asparagus but not a single one in sight.

Eileen said...

This is beautiful... and I love tarts and I love asparagus! I need to make this and invite some friends to lunch.

theUngourmet said...

This is such a gorgeous tart. Asparagus is my most favorite veggie! I just bought one of those graters the other day, I love it!

My Carolina Kitchen said...

What a lovely asparagus tart beautifully presented Stacey. I much prefer the fat asparagus to the thin. Gorgeous photo of the asparagus.

Hope you and your family have a great weekend.
Sam

Lori Lynn said...

Love the photo of the tart!
Sounds delicious.
LL

Lori Lynn said...

Love the photo of the tart!
Sounds delicious.
LL

Lori Lynn said...

Love the photo of the tart!
Sounds delicious.
LL

Lori Lynn said...

Love the photo of the tart!
Sounds delicious.
LL