The Best Asparagus Ricotta Tart Filled with Asparagus Cream, here is a delicious recipe staring one of my favorite vegetables, Asparagus. This Asparagus tart is an all around winner, great for entertaining, luncheons, outdoor dining, perfect for Summertime fun. Just in time for Memorial Day! It’s amazing that with few ingredients you can construct something so tasty, asparagus, scallions, ricotta, parmesan, and Swiss cheese all mixed with an egg. This mixture spread across a sheet of puff pastry is a great appetizer or with a mixed green salad a light lunch or dinner.
There are a few steps to follow, but, they are easy, and the end result is worth the time!
This Memorial Weekend, try this deliciously appealing Best Asparagus Ricotta Tart Filled with Asparagus Cream, Let’s Cook!
The Best Asparagus Ricotta Tart Filled with Asparagus Cream
Asparagus Ricotta Tart filled with a seasoned Asparagus Cream, on a bed of puff pastry, baked with Asparagus Spears, beautiful and so tasty.
- 2 lbs Fresh Asparagus Spears
- 1 large Puff Pastry Sheet, fresh or frozen
- 1 cup Ricotta Cheese, whole fat
- 1 Egg, large
- 1-2 Scallions, chopped
- 3/4 cup Swiss cheese, grated or finely chopped
- 3/4 cup Parmesan cheese, imported
- 3 tbls Extra virgin olive oil
- Grated fresh lemon zest, to taste
- Chives chopped (optional)
- Salt and fresh ground pepper to taste
Cut or break the bottom off of the Asparagus Spears, they should snap at the point where they become tender, if you are in a rush, cut 2- 2 1/2 inches from the bottom, rinse, and lay the asparagus in a pan large enough to hold them horizontally. Fill with water, salt, bring to boil cook until the asparagus are tender, al dente, they need to hold their shape and not become floppy.
Thaw or unwrap the puff pastry, place it on to a piece of parchment paper or foil, with a knife,score the pastry appropriately 1 " from the edge, being careful not to go through the puff pastry. Set aside
When the asparagus are tender, carefully remove with tongs, let drain and cool.
When asparagus are cool enough to handle, cut in half along the long side. Continue cutting enough to fit the size of the puff pastry, in 2 rows, note, my tart used 12-14 spears *note, if you notice that the ends are tough, cut to where they become tender, careful to retain the integrity of the spear
Chop the remaining asparagus into tiny pieces, set aside
Peel and chop the scallion, in a small skillet, add olive oil, reserved chopped asparagus and scallion, saute about 5 minutes, until the scallion softens. Let cool a minute.
If using an immersion blender, in a mixing bowl, if using a conventional blender add the ricotta, the sauted scallions and asparagus, egg, parmesan, Swiss cheese, chives (optional), grated lemon zest, salt and pepper.
Preheat oven to either 350F or 180C
Puree ingredients until blended and creamy
Place the puff pastry sheet on a oven pan or cookie sheet, carefully lift the scored sides to create a small wall.
Pour the cheese mixture onto the pastry sheet, spread evenly across the surface.
Using the cut asparagus, carefully lay the asparagus side by side on each half of the tart, bake for 25-30 minutes until puffed and golden brown *note, this will depend on speed, heat and if using convection or conventional oven.
Let rest for 10 minutes before cutting
Here are some other Seasonal recipes to try