Asparagus And Ricotta Tarts Recipes

ASPARAGUS AND RICOTTA TARTS

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry and cut into 4 rectangles, each about 16 x 12cm. Use a knife to mark out a smaller rectangle on each piece, big enough to hold 4-6 asparagus spears - don't cut through the pastry. Mark the borders in a neat lattice pattern, then transfer to a large baking sheet. Bake for 15 minutes, until just puffy and slightly coloured. Set aside to cool slightly, then depress the risen window gently with the back of a fork.
• Meanwhile, lightly mix the ricotta, Parmesan and lemon juice in a bowl. Stir in the tomatoes but not too vigorously or you'll end up with a pink mess. Season with a little salt and plenty of black pepper. Divide the ricotta mix between the pastry cases, putting it in the middle of each and spreading it out just a little. Cover with the asparagus spears and press just slightly into the ricotta. Drizzle with the oil and bake for 20 minutes, or until the pastry is golden and the asparagus looks wrinkly and soft.
• Serve the tarts, garnished with the mint and chives.

ASPARAGUS - RICOTTA TARTS

Steps:

• Unfold the pastry onto a piece of parchment paper or foil.
• Roll 1/2" bigger on all sides.
• Slide the paper/foil (and pastry) onto a baking sheet.
• Now, divide the pastry sheet into 8 equal square.
• Lightly brush a 1/4" border of egg around each of the 8 pastry squares.
• Add the 1 Tsp of ricotta mix on each pastry square and spread it to cover the square leaving the edges.
• Top each pastry square with the asparagus (fits 5 stems) and drizzle olive oil on each.
• Bake until the crust is golden brown, 18 to 20 minutes.
• Turn off the oven and transfer the tarts to a serving plate.
• Sprinkle some grated cheese and pepper on each.
• Serve freshly baked.

CHEESY ASPARAGUS TART

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.