Monday, April 15, 2013

Asparagus-Ricotta Tarts

Yesterday marked four years since I started this blog. I celebrated by cooking/baking a lot of delicious goodies in the kitchen, with SP's help, of course. One of the delicious treats was Asparagus, Mint, and Ricotta Tartlets, which was in The Pittsburgh Post-Gazette a few weeks ago.

One of my favorite summer treats is roasted tomato tart using puff pastry. Tomatoes = summer to me and asparagus = spring to me. This tart might just become my favorite spring treat. Plus, it helped use up the puff pastry we've had in the freezer since Christmas!
It's very easy. SP rolled out the puff pastry while I washed and chopped the asparagus. The recipe says to cut the asparagus spears in half, but I decided to chop each spear into bite size pieces, about 5 pieces/spear.

The melted ricotta with the lemon zest was so tasty and fresh and bright. We didn't add the mint leaves because it didn't seem necessary plus our fresh mint has not yet made a comeback in the pot on the deck! We ate this as part of a main meal, but it would be a good appetizer, too.

Asparagus, Mint, and Ricotta Tartlets

1 sheet all-butter puff pastry, thawed
8 ounces ricotta
3/4 cup parmesan cheese, finely grated
Finely grated rind of 1 lemon
Sea salt and freshly ground black pepper
16 asparagus spears, bottoms snapped off
Olive oil, for brushing
Mint leaves for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place puff pastry dough on cutting board. Roll out slightly, then cut out 8 rectangles, each 5-by-21/2 inches, from the pastry sheet and place them on the prepared baking sheet. Score a 1/2-inch border on each rectangle. Put ricotta, parmesan, lemon rind, salt and pepper into a bowl and stir to combine. Spoon the mixture on to the pastry. Cut asparagus spears in half. Top each tart with 4 asparagus halves. Brush the pastry borders with oil and bake in the oven for 15 to 18 minutes or until the pastry is puffed and golden. Serve with a couple of mint leaves on top. 

Makes 8 tarts.

Read more: http://www.post-gazette.com/stories/life/food/spring-these-fresh-side-dishes-on-them-681168/#ixzz2QYJQBFCD

1 comment:

  1. That looks wonderful, I have unused puff pastry dough in the freezer from Christmas, time to get to the store for the other ingredients.

    Barb

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