Asparagus-Ricotta Tart
By ltrodrigu
Older, thicker asparagus will naturally break at the point where the spear goes from tough to tender. Just hold a spear between your hands, bend the stalk, and let it snap. (Save the woody bottoms for stock or discard them.) With young, slender asparagus, simply shave the very bottoms of the spears with a vegetable peeler.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 1/2 cups ricotta cheese (part-skim)
- Zest of 1 lemon
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup finely grated Asiago cheese (plus more for topping)
- 2 tablespoons chopped capers
- Kosher salt
- Freshly ground pepper
- 1 bunch asparagus (about 1 pound), trimmed
Details
Adapted from parade.condenast.com
Preparation
Step 1
Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes.
Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper.
Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.
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