Asparagus Tart
The British asparagus season is underway and while it is superb steamed or baked, you can make a little go a long way with this delicious, simple asparagus tart recipe. If you get local asparagus, it will be sweet and tender when you eat it in season.
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 bunch of fresh local asparagus, trimmed at the base
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Olive oil
Method:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a rectangular shape. Transfer the pastry to the prepared baking sheet.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, garlic, parsley, salt, and pepper.
- Spread the cheese mixture evenly over the puff pastry, leaving a border of about 1 inch (2.5 cm) around the edges.
- Place the asparagus spears on top of the cheese mixture, arranging them in a single layer.
- Drizzle the asparagus with olive oil and sprinkle with salt and pepper.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
- Let the tart cool for a few minutes before slicing and serving. Enjoy!
Note: You can also add other ingredients to the tart, such as Isle of Wight cherry tomatoes or caramelized onions, to add more flavour and texture.