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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus Tart Recipe

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This recipe for Asparagus Tart is from The Seavey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-18 Fresh Asparagus Spears
1 cup ricotta cheese
1 tsp sugar
1/4 tsp black pepper
1/4 tsp salt
1/4 cup Parmesan or asiago cheese
Zest of 1 lemon plus 1 Tbls lemon juice
1 egg
Olive Oil for drizzling
1 Sheet of Puff Pastry
Directions:
Directions:
Preheat Over 400º
Combine the ricotta cheese, sugar, salt, pepper, parmesan, egg, lemon zest and lemon juice.

Blanch the asparagus in salted water for 2-3 minutes.

Slightly roll the Puff Pastry into a rectangle just slightly wider than the asparagus.

Turn the edge of the pastry over 1/2 inch to form a border. Prick the pastry with a fork (this will prevent too much rise. Place on parchment paper and bake for 10 minutes.

Remove from oven and spread the ricotta mixture over the pastry leaving the 1/2 inch border. Top with the asparagus spears. Drizzle with olive oil and bake another 15-20 minutes until golden.

Serve warm or cold as an appetizer.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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