Asparagus Ricotta Tart 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.

ASPARAGUS AND RICOTTA TART

Steps:

• Heat oven to 425°F and place oven rack in lower third of oven. Unfold the pastry onto a piece of parchment paper and roll 1/2" bigger on all sides. Slide the parchment (and pastry) onto a baking sheet.
• Beat the egg in a bowl. Lightly brush a 1/2" border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon into the bowl; mix to combine. Fold in the chopped scallions and chopped herbs, then spread onto the pastry, leaving the 1/2" border of egg uncovered.
• Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
• In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.

ASPARAGUS-RICOTTA TART

Steps:

• Mix first seven ingredients together and pour mixture into 10-inch nonstick oven-safe skillet; top with asparagus spears and bake in 375 degrees F oven for 40 minutes.

ASPARAGUS AND TOMATO TART

Steps:

• Preheat oven to 375 degrees F.
• Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
• Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
• In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
• Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
• In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

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.

ASPARAGUS-RICOTTA TART WITH COMTE CHEESE

Steps:

• Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
• Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
• Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

ASPARAGUS-PARMESAN TART

Steps:

• Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
• Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
• Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

ASPARAGUS, LEMON & RICOTTA TART

Steps:

• Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
• Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

ASPARAGUS TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
• Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
• Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
• Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.

ASPARAGUS TART

Steps:

• Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
• Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
• Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.