3 hours ago
Monday, May 13, 2013
It's asparagus week, so buckle your seat belts.
What kind of food blogger would I be if I didn't make a spring tart with my homegrown asparagus and some spring leeks?
We had our first al fresco neighbor dinner and this tart was a part of it.
You will only see 2 asparagus spears here, because that's all I harvested that day, so feel free to add more if you can spare them.
Very simple to make.
Leek, Ricotta & Asparagus Tart: (makes 2 tarts)
Roll 1 sheet of defrosted puff pastry, and cut it into 2 rectangles.
Line a baking sheet w/ parchment paper and lay the pastry out.
1 cup of ricotta cheese
1/2 cup grated Parmigiano Reggiano cheese
salt & pepper
1 tsp of fresh thyme leaves
4 leeks, white parts only, sliced
1 tbsp butter
a few asparagus spears to decorate the top
2 slices of prosciutto, or speck (optional)
Mix the ricotta w/ the egg, cheese, salt & pepper and thyme.
Spread this mixture out onto your pastry rectangles, leaving a border to fold over.
Saute the leeks in olive oil w/ a tbsp of butter on low for 20 minutes, until they get nice and soft. Season w/ salt & pepper.
Spread the leek mixture on top of the ricotta cheese.
Tear up some prosciutto or speck and dot the leeks with the pieces.
Lay 1 or 2 asparagus spears on top of the leeks and prosciutto and fold up the edges of the pastry.
Brush with a beaten egg or some water to seal the edges shut.
Bake at 375F for 20 minutes.
Slice and serve!