Asparagus and Herbed Ricotta Tart #SundayFunday

Flaky puffed pastry filled with a creamy cheese filling and topped with crisp asparagus pieces before being draped with prosciutto and baked to a golden brown.  Perfect as a light lunch or dinner, as a first course of an elegant dinner party, or as an appetizer at a cocktail party.

The Sunday Funday Bloggers are sharing Asparagus Recipes today.......

Sue of Palatable Pastime is hosting today and invited us all to celebrate Spring with some asparagus recipes.  My favorite vegetable of all time.  I am so excited to see what the others are sharing.....

• Asparagus and Herbed Ricotta Tart from A Day in the Life on the Farm
• Roasted Asparagus with Tangerine Gastrique from Palatable Pastime
• Asparagus Pesto from Sneha’s Recipe
• Quick Pickled Asparagus from Culinary Cam
• Asparagus with Lemon, Mint, and Red Peppers from Karen’s Kitchen Stories
• Asparagus Soup from Amy's Cooking Adventures
• Prosciutto-wrapped Asparagus with Garlicky Baked Brie from Food Lust People Love

Starting with Frozen Puffed Pastry makes this tart very easy to make but looks and tastes like you worked your fingers to the bone to make your family and guests this elegant treat.

This delicious tart would be a welcome addition to your Easter Brunch Buffet.  The recipe provides for 8 generous servings or can feed more as an appetizer or as part of a buffet.

Appetizers, First Courses, Asparagus, Puffed Pastry, Tarts, Savory

Appetizer

American

Yield: 8 servings

Author: Wendy Klik

Asparagus and Herbed Ricotta Tart

Flaky puffed pastry filled with a creamy cheese filling and topped with crisp asparagus pieces before being draped with prosciutto and baked to a golden brown. Perfect as a light lunch or dinner, as a first course of an elegant dinner party, or as an appetizer at a cocktail party.

Prep time: 20 MinCook time: 25 MinInactive time: 10 MinTotal time: 55 Min

Ingredients

• 1 sheet frozen puffed pastry, thawed
• flour for dusting work surface
• 1 bunch asparagus, woody ends removed, cut into thirds
• 1 egg
• 1 c. ricotta cheese
• 3/4 c. grated parmesan cheese
• zest of one lemon
• 1/2 t. dried thyme
• salt and pepper, to taste
• 2 oz. thinly sliced prosciutto

Instructions

1. Place an inverted rimmed baking sheet onto the middle rack of an oven and preheat to 425*.
2. While the oven is preheating, roll the pastry onto a floured sheet of parchment cut to the same size as your baking sheet to a 16x12" rectangle. Cut about 1" off of the perimeter of the rectangle setting the strips aside.
3. Beat the egg with a fork and lightly brush the edges of the pastry rectangle with the egg. Twist the strips and place onto the areas that were covered with the egg, pressing gently to seal.
4. Prick the surface of the puffed pastry all over with a fork and brush the entire surface, including the strips attached to the side. Then place the parchment with the pastry onto another baking sheet and place in the freezer for 10 minutes.
5. Bring a pot of salted water to a boil and add the asparagus. Cook for a minute or two until bright green. Immediately remove to an ice bath and set aside.
6. Stir together the ricotta, half of the parmesan cheese, lemon zest, thyme, salt, pepper, and any remaining egg in a bowl and set aside.
7. Remove the baking sheet with the pastry from the freezer and place directly on top of the heated inverted baking pan. Bake for about 15 minutes until puffed and lightly browned. Remove from the oven and reduce heat to 375*.
8. Drain the asparagus and pat it dry with paper towel. Spread the ricotta cheese over the par-baked pastry, pressing gently to deflate. Sprinkle with remaining parmesan cheese. Scatter the asparagus over the cheese filling and then tear the prosciutto into strips, draping over the top of the tart fillings.
9. Return to the oven and bake for 10 minutes until the 20ricotta filling is set and the pastry is golden brown. Let cool for about 10 minutes before serving or serve at room temperature if you prefer.

Notes

Adapted from a recipe found in Food and Wine

Nutrition Facts

Calories

143.18

Fat (grams)

10.06 g

Sat. Fat (grams)

5.15 g

Carbs (grams)

4.7 g

Fiber (grams)

1.29 g

Net carbs

3.4 g

Sugar (grams)

1.2 g

Protein (grams)

9.13 g

Sodium (milligrams)

270.27 mg

Cholesterol (grams)

49.11 mg

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Rustic Roasted Vegetable Tart

Grilled Asparagus Tart

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