Ricotta Asparagus Tart is Life!

 

ricottatart

 

Happy Monday, y’all! Is it Summertime where you are because it’s kinda Summertime here in Eastern North Carolina! This tart is perfect for your ladies brunch or easy Sunday morning family eating! It’s also so visually appealing that I couldn’t wait long to share it with my family so I could hear their “oh my” & “gorgeous”! Let me start out by apologizing that I didn’t document every moment of creating this  delicious vegetarian’s dream! With the issues my back has been giving me for a solid month+ now it’s been difficult to even get in the kitchen so my time is minimized. I so wanted to share this with you though because it’s easy & beautiful and so good!

 

I love recipes that aren’t complicated with steps & processes & this is all of that. There is no pre-steps aside from thawing the puff pastry. The puff pastry delivers a crunch that you really appreciate because it’s covered in ricotta cheese creamy dreamy land! I’ve heard so many people complain about the lack of flavor in asparagus & their dislike for it. (Isn’t that sad?!) I promise the flavor in this will enlighten even the harshest critic of fresh veggies!

 

You will need:

  1. 9/13 pan with some sort of sides.
  2. rolling pin or something that works good as one (Non Stick Spray can works)
  3. Parchment Paper (Do not skip this!)
  4. small bowl for mixing cheeses

Cast of characters:

  • 1 Sheet of Puff Pastry- Thawed
  • 1 Cup of skim ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 1/3 cup chopped chives or green onions
  • juice from 1/2 a lemon
  • 1/2 cup thinly sliced shallots
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon pepper (more or less to taste)
  • 1 pound of asparagus -bottoms trimmed
  • flour on hand for rolling the puff pastry into size

 

Once your puff pastry has thawed (around 30-40 minutes sitting at room temperature) you want to coat your counter with flour and your rolling pin. GENTLY roll it out to fit into a 9/13 rectangle pan. It’s essentially needing to be stretched to size & you need not worry if it’s not perfect. Try to fold each edge slightly to form a sort of wall for your filling & to pretty it up a bit.

Line your baking sheet with parchment paper and transfer the puff pastry into the pan. Using a fork poke several holes in the pastry & then Bake for 10 minutes in preheated 400 degree oven to set the crust.

While this is baking mix in all other ingredients with the exception of shallots. Spread this yummy delicious genius combination of cheeses onto the crust & using a offset spatula or regular knife spread it evenly as you can.

Layer the shallots all over the cheeses; Feel free to add more if you are a fan of onions like myself. Finish by layering asparagus on top & if you want sprinkle a little more cheese on top.

 

Bake at 400 for 30-35 minutes and get excited because this is going to be great!

 

Just look at it; I had to taste it before I thought about taking the picture hence why you seem some serious unevenness and jagged edges but,such is life.

ricotta asparagus tart

 

We ate this by itself because it was just my Mom and me but, it could’ve fed four people if need be. It would be great served with Chicken if you so choose or steak even but, I love it just as it is. Serve it hot & enjoy this meatless goodness my friends!

Happy Week!

 


Ricotta Asparagus Tart-Let me count the ways this is amazing!

Ricotta Asparagus Tart-Let me count the ways this is amazing!

Ingredients

  • 1 sheet frozen puff pastry, thawed (Making Sure it is still cold when you work with it!)
  • 3 tablespoons flour for rolling puff pastry (add as needed)
  • 1 cup part-skim ricotta cheese
  • 1/3 cup grated parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • juice from ½ a lemon
  • 1/3 cup chopped chives or green onions
  • 1/2 tsp. salt, or more to taste
  • 1/4 tsp. pepper, or more to taste
  • 1/2 Cup thinly sliced shallots
  • 1 pound asparagusabout 1 pound - bottoms trimmed

Instructions

  1. Preheat oven to 400ºF.
  2. Roll out pastry to a 9x13" rectangle. Fold edges over a bit to create a crust.
  3. Move to a parchment-covered baking sheet. Prick a few times with a fork. Place in preheated oven for 10 minutes.
  4. During above combine ricotta, parmesan, mozzerella,, lemon juice, chives, salt and pepper in a small mixing bowl. When pastry is done, spread ricotta mixture over the crust. Spread a thin layer of onion circles over ricotta and then line asparagus over the onions.
  5. Bake until pastry is golden brown and asparagus is tender, about 30 minutes. Slice into long pieces, serve and enjoy!

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