Asparagus Ricotta Tart
My go-to way to use puff pastry is for savoury tarts.Prep Time:
15 minutes Ready In:
1 hour or less Serves:
1 sheet puff pastry, thawed (mine was about 9x13 inches) 1 cup Tre Stelle® Ricotta Cheese 1 clove garlic, minced 2 green onions, finely chopped 2 eggs, divided ¼ cup grated Tre Stelle Parmesan Salt and pepper to taste 1 bunch of fresh asparagus, trimmed 4-5 slices prosciutto, but half or thirds, lengthwise
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll puff pastry sheet and gently place on the parchment. Score a border in the pastry, about 1 cm from the edge the whole way around. Using a fork, prick the bottom of the pastry (inside the border you just scored). In a small bowl, whisk one egg with about 1 tsp of water. Brush the egg wash onto the puff pastry. Discard egg wash. Blind bake the pastry for 10 minutes. Remove from the oven. Gently press down the pastry inside the border if it puffed up too much. Meanwhile, mix together Ricotta, garlic, green onions, one egg, Parmesan, salt and pepper. Wrap asparagus in prosciutto and set aside. Spread Ricotta mixture onto the puff pastry inside the border. Nestle the prosciutto wrapped asparagus on top of the Ricotta. Bake for another 10 minutes, or until the asparagus has started to soften and cheese is slightly bubbly. Allow to cool slightly. Slice into squares and serve warm or cold.