Spicy Asparagus Ricotta Tart

Last Updated on November 13, 2019 by Chef Mireille

Every year I try to make it out to one of the local farms that allow you to pick your own produce. I plan to make the trip within another month, but until then stop at your local farmer’s market and take advantage of the fresh in season produce that’s available. Eventhough Spring has taken a long time to make an appearance this year…yes snow still continued to plague us until April…it has finally arrived. One of my favorite Spring vegetables is asparagus. Whether it is in a soup, salad, risotto or quiche, asparagus is a versatile vegetable that can be utilized in many ways.

Here I made a spicy herbaceous tart that makes a palate pleasing tea time treat or perfect first course. You can even make a light meal out of it by pairing it with a green salad.

Serves 4
Ingredients:

• 1 9 1/2″ x 9 1/2″ puff pastry sheet
• 7 asparagus stalks
• 10 halved grape tomatoes
• 1 egg
• 1/3 cup mixed finely chopped herbs (parsley, cilantro and mint)
• 1 tablespoon harissa
• 1 cup Ricotta cheese
• 1/2 cup shredded Romano cheese
• 1/2 teaspoon salt
• 1 tablespoon shelled pistacchios
• 1 tablespoon milk

Defrost puff pastry sheets until they are soft enough to be pliable, about 20 minutes-30 minutes.
Preheat oven to 425 F.
Cut asparagus into thirds, after removing woody ends. Bring a pot of water to boiling. Add asparagus and boil for 3 minutes. Drain immediately and run cold water over the asparagus to immediately stop cooking process.
In a bowl, beat egg. Add harissa and herbs and mix well. Add ricotta, salt and Romano. Mix well and set aside.
On a lightly floured board, Roll out puff pastry. Fold in the ends to create a border. Pierce surface with a fork to dock the pastry, so it does not fill up with air. Transfer to a lightly greased cookie sheet or spray with non stick spray.
Spread ricotta filling inside. Place tomatoes and asparagus in a pattern. Sprinkle pistacchios on top.
Brush the borders with milk.

Place in oven and bake for 25 minutes until edges are golden brown.

Slice and serve.

Lovely explosion of flavors!

…linking to Extra Veg, as well as Helen at Fuss Free Flavours and to Michelle at Utterly Scrummy

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Spicy Asparagus Ricotta Tart

Prep Time45 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 10 minutes mins

Ingredients

• 1 9 1/2 " x 9 1/2" puff pastry sheet
• 7 asparagus stalks
• 10 halved grape tomatoes
• 1 egg
• 1/3 cup mixed finely chopped herbs parsley, cilantro and mint
• 1 tablespoon harissa
• 1 cup Ricotta cheese
• 1/2 cup shredded Romano cheese
• 1/2 teaspoon salt
• 1 tablespoon shelled pistacchios
• 1 tablespoon milk

Instructions

• Defrost puff pastry sheets until they are soft enough to be pliable, about 20 minutes-30 minutes.
• Preheat oven to 425 F.
• Cut asparagus into thirds, after removing woody ends. Bring a pot of water to boiling. Add asparagus and boil for 3 minutes. Drain immediately and run cold water over the asparagus to immediately stop cooking process.
• In a bowl, beat egg. Add harissa and herbs and mix well. Add ricotta, salt and Romano. Mix well and set aside.
• On a lightly floured board, Roll out puff pastry. Fold in the ends to create a border. Pierce surface with a fork to dock the pastry, so it does not fill up with air. Transfer to a lightly greased cookie sheet or spray with non stick spray.
• Spread ricotta filling inside. Place tomatoes and asparagus in a pattern. Sprinkle pistacchios on top.
• Brush the borders with milk.
• Place in oven and bake for 25 minutes until edges are golden brown.

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