Asparagus Pea Tart
These individual tarts were made for an elegant brunch! They're bursting with fresh flavors from lemon and mint, paired with creamy ricotta, and topped with fresh spring vegetables.
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Servings: 6 tarts
Calories: 341kcal
Equipment
Ingredients
- 1 cup whole milk ricotta
- 1 Tablespoon fresh lemon juice, ~1/2 lemon
- ¼ teaspoon lemon zest
- 1 Tablespoon fresh mint, finely chopped
- 1 Tablespoon shallot, finely chopped
- 1 garlic clove, minced
- ¼ cup parmesan cheese, shredded
- Salt and Pepper, to taste
- Dash red pepper flakes, optional
- 1 ready-to-bake Puff Pastry Sheet*
- ½ cup frozen peas, thawed
- 1 bunch asparagus, approximately 3 inches long
- Drizzle olive oil
- 1 egg + 1 teaspoon water, whisked, optional egg wash
- Drizzle honey, optional
Instructions
- 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 the 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 ½ 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 ½ tablespoons of the ricotta mixture in the middle of the puff pastry square, inside the smaller rectangle you scored. This will leave about the ½ 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.
Notes
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.
Nutrition
Serving: 1tart | Calories: 341kcal | Carbohydrates: 25g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 24mg | Sodium: 206mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 11mg | Calcium: 163mg | Iron: 3mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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