Asparagus Tart
A fresh-tasting tart featuring tender asparagus, creamy ricotta filling, and a buttery puff pastry crust. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g Green Asparagus
- Salt
- 1 Garlic clove
- 1 egg
- 2 Tbsp grated Parmesan
- 250 g ricotta
- Lemon juice
- pepper (ground)
- 200 g puff pastry
- 2 tbsp olive oil
- 2 baby zucchini
Instructions
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1.
Peel the lower third of the asparagus and blanch the spears in salted water for 5 minutes. Cool, drain well, cut about 4 spears into pieces and place them in a tall container. Slice the remaining spears lengthwise in half. Peel the garlic and blend it with the asparagus pieces, egg, Parmesan, and 150 g ricotta until smooth. Season with salt, lemon juice, and pepper.
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2.
Roll out the puff pastry to about 22x32 cm if needed. Trim each side to leave a 1 cm border and lay these as thicker edges on the new sides. Press lightly and brush with a little oil. Spread the asparagus cream over the base. Wash, trim, and slice the zucchini lengthwise into thin rounds or shave them. Arrange the slices over the cream and distribute the spear halves on top. Top with remaining ricotta, season with salt and pepper, and drizzle with the leftover oil. Bake in the oven for about 25 minutes until golden brown.
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3.
Remove from the oven and serve warm or at room temperature.
