1cupricotta1 TBSP fresh lemon juice~1/2 lemon1/4 tsp lemon zest1 TBSP fresh mint, finely chopped1 TBSP shallot, finely chopped1 garlic clove, minced1/4 cup parmesan cheese, shreddedSalt and Pepper, to tasteDash Red Pepper Flakes (optional)1 ready-to-bake puff pastry sheet*1/2 cup frozen peas, thawed1 bunch asparagus, ends trimmed to leave approximately 3 inch stalksDrizzle of olive oilOptional: 1 egg + 1 teaspoon water, whisked (egg wash for golden brown color)Optional: drizzle of honey
Pre-heat oven to 400°F and grease or line a baking sheet with parchment paper.In a small mixing bowl, combine ricotta, lemon juice and zest, mint, shallot, garlic, parmesan cheese. Add red pepper flakes, salt, and pepper, and adjust for taste as needed.Cut puff pastry sheet into 6 equal rectangles; use the natural folds in the sheet to cut lengthwise, and then cut each long strip in half. Score each pastry by cutting a rectangle about 1/2 inch in from the edge of the pastry, only cutting about halfway through each piece of dough. Be careful to not cut all the way through. Toss the asparagus with a drizzle of oil and set aside. Spread 1 to 1 1/2 TBSP of the ricotta mixture in the middle of the puff pastry square, inside the smaller rectangle you scored. This will leave about the 1/2 inch edge. Place about 2 teaspoons of peas on each pastry on top of the ricotta, and top with 3 asparagus spears on each puff. Brush edges of each pastry with egg wash, if using.Bake for 20 minutes until puffs have risen and are golden brown. Remove and serve immediately warm, or at room temperature. Drizzle with honey, if using.
If you have two puff pastry sheets, you can make an additional 3-4 tarts with the remaining pastry sheet. I like to add more ricotta filling to the 6 from the original batch and save the whole remaining sheet for another emergency tart craving.