Asparagus and Ricotta Tart
Using store bought puff pastry makes this appetizer ready to serve in less than 30 minutes. Perfect for spring, this Asparagus and Ricotta Tart will be sure to leave your guests hoping for more.
Ingredients
- 1 Sheet Frozen Puff Pastry (Thawed)
- 1/2 Lb Asparagus
- 1 Cup Ricotta Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1 Large Egg (Beaten)
- 1 Tsp Lemon Zest
- 1 Tsp Lemon Juice
- 1/2 Tsp Basil
- 1 Pinch Black Pepper (Cracked)
- 1 Pinch Kosher Salt
- 1 Tbsp Olive Oil
- 4 Tbsp Honey (Divided)
Instructions
- Preheat oven to 400 Degrees F. (Follow the baking instructions from your puff pastry's packaging for exact temp)
- Unfold and roll out the puff pastry until it is roughly 9x13 inches in size. Move the puff pastry to a baking sheet lined with parchment paper.
- Use a knife to score a one inch border around your pastry (Score means cut into, but not through your puff pastry)
- In a large bowl, whisk together the Ricotta, Parmesan, egg, lemon zest, lemon juice, basil and 2 tbsp of Honeyl. When fully combined, spread this mixture the puff pastry, staying inside the scored border.
- Arrange the Asparagus in a single row, then use a brush to apply olive oil to the asparagus. Sprinkle a small pinch of flakey salt over the the tart.
- Bake the tart for 20 minutes, then let cool before slicing. Crack black pepper over the tart, then drizzle with remaining honey. Baking times will vary based on brand of puff pastry used, be sure to check the packaging