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Asparagus and Parmesan Tart


Asparagus and Parmesan Tart

We love this with fresh fruit salad.

1 tablespoon olive oil
1 shallot, finely chopped
1 pound asparagus, ends trimmed and cut into 4-5" pieces.

1 14 ounce puff pastry (defrosted).

1/2 cup ricotta cheese (whole milk cheese works best)

1/2 cup grated parmesan cheese

1/2 teaspoon sea salt

freshly ground black pepper (to taste)

1 egg yolk mixed with 1/2 teaspoon water



Preheat oven to 450 degrees
Heat olive oil in a saute pan.  Add shallots and saute about 1 minute.  Add asparagus and cook over medium-high heat until asparagus is crisp-tender.  About 5 minutes,  Remove from heat.

Roll out pastry to a 10 x 16 " rectangle and tranfer to a baking sheet.

Spread ricotta evenly on pastry, leaving 1" border all around.  Spoon asparagus mixture over ricota and sprinkle with parmesan cheese, salt, and pepper.

Brush edge of the tart with egg and water mixture.  Bake until pastry is golden brown (20-25 minutes).  Let cool and cut into 8 4 x 5" pieces.

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