Hey y'all and welcome to another What's Hap-'pinning' Wednesday. I mentioned a few back that I would share the recipe for this delicious new asparagus and ricotta cheese tart I made and I completely forgot about it! I made this for a family gathering on Easter Sunday and it was a hit y'all! I seriously cannot believe I didn't share an after photo because the puff pastry made it look so fluffy and pretty once it came out of the oven. This recipe was super simple as well and looks so pretty presentation wise. (notice my wine in the first photo - best way to cook am I right?) Anyway, enjoy!
Ingredients: Roasted Asparagus & Ricotta Tart
Yields: 8
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg
1 c. ricotta cheese
Kosher salt
pepper
1 lemon
2 scallions, chopped
1/4 c. fresh flat-leaf parsley, chopped
1 tbsp. fresh tarragon, chopped
12 oz. asparagus, trimmed, halved
1/2 tbsp. olive oil
Directions
Total Time: 0:30
- Heat oven to 425°F; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll ½ in. bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2-inch border of egg around pastry.
- Add ricotta and 1/4 teaspoon each salt and pepper to bowl with remaining egg. Finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered.
- Top filling with asparagus; drizzle with oil. Bake until crust is golden brown, 18 to 20 minutes.
Nutritional information (per serving): About 205 calories, 14 g fat (5 g saturated), 7 g protein, 250 mg sodium, 13 g carb, 1 g fiber
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