Asparagus Ricotta Tart

Recently updated on March 29th, 2021

Asparagus Ricotta Tart

Yields6 Servings

Cook Time45 mins

Rating
CATEGORY

Ingredients

 1 sheet puff pastry
 1 cup ricotta cheese
 1 egg
 1 green onion, finely chopped
 2 tsp chives
 1 tsp salt
 ½ tsp pepper
 1 lb asparagus, bottom ends removed
 ¼ cup sun dried tomato pieces
 ½ tsp dried basil

Directions

1

Preheat the oven to 400°. On a lightly floured surface, roll the puff pastry out to a 9×13-inch rectangle. Transfer to a parchment-lined baking sheet. Score a 1-inch border around the pastry and place the baking sheet into the refrigerator to keep the pastry cold for about 10-15 mins.

2

In a medium bowl, stir together the ricotta, egg, green onion, chives, salt, and pepper, then set aside. Spread the cheese mixture within the scored edge of the pastry and lay the asparagus across the short end of the pastry, alternating stem and top. Top with the tomatoes and basil. Bake for about 25 minutes, until the pastry is golden in color and the asparagus is tender.

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Ingredients

 1 sheet puff pastry
 1 cup ricotta cheese
 1 egg
 1 green onion, finely chopped
 2 tsp chives
 1 tsp salt
 ½ tsp pepper
 1 lb asparagus, bottom ends removed
 ¼ cup sun dried tomato pieces
 ½ tsp dried basil

Directions

1

Preheat the oven to 400°. On a lightly floured surface, roll the puff pastry out to a 9x13-inch rectangle. Transfer to a parchment-lined baking sheet. Score a 1-inch border around the pastry and place the baking sheet into the refrigerator to keep the pastry cold for about 10-15 mins.

2

In a medium bowl, stir together the ricotta, egg, green onion, chives, salt, and pepper, then set aside. Spread the cheese mixture within the scored edge of the pastry and lay the asparagus across the short end of the pastry, alternating stem and top. Top with the tomatoes and basil. Bake for about 25 minutes, until the pastry is golden in color and the asparagus is tender.

Asparagus Ricotta Tart

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