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Asparagus, Pea and Ricotta Tarts
Asparagus, Pea and Ricotta Tarts PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

You can make plenty of wonderful things with puff pastry. Take, for example, our recipe for asparagus, pea and ricotta tarts. It begins with store-bought dough and ends with you enjoying every bite.

Makes 6 tarts

2 sheets store-bought puff pastry dough

1 cup ricotta cheese

1 teaspoon garlic powder

1 lemon, zested and juiced

1 egg, whisked

½ bunch asparagus, cut into 1-inch pieces

2 tablespoons olive oil

Salt and freshly ground black pepper

1 cup peas (fresh or thawed, if frozen)

¼ cup chopped fresh mint

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. On a lightly floured surface, roll out the puff pastry sheets until they are slightly flattened. Place the sheets next to each other, overlapping a little bit. Use your fingers to press them together to make one large sheet.

3. Using a knife or pizza cutter, slice the puff pastry into thirds, and then slice each thirdin half so that you have six 5-by-6-inch rectangles. Transfer the rectangles to the prepared baking sheets.

4. In a small bowl, whisk the ricotta with the garlic powder, lemon zest, lemon juice and egg to combine.

5. In a medium bowl, toss the asparagus with the olive oil to coat. Season with salt and pepper.

6. Scoop 3 tablespoons of the ricotta mixture onto each piece of pastry. Divide the asparagus evenly among the tarts. Fold the edges of the pastry dough onto the ricotta and press gently to seal.

7. Bake until the pastries are golden brown and the asparagus is tender, 20 minutes. Sprinkle the peas on top of each tart and then bake for 7 to 10 minutes more.

8. Let the tarts cool completely and then garnish each with 2 teaspoons of the mint before serving.

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