Delicious - Asparagus and Ricotta Tart
Asparagus and Ricotta Tart
This flaky puff pastry tart, smeared with creamy ricotta and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.
WD Test Kitchen Tip: There's no need to pre-bake the crust. Placing the tart in the lower third of the oven (closest to the heat source) will ensure it cooks evenly.
- 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.
Video: Asparagus Tart Recipe - How to Make a Savory Asparagus Tart
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