Indulge in a delicious and elegant tart! This recipe features creamy herbed ricotta, juicy tomatoes, and vibrant asparagus flowers for a stunning and flavorful dish.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold Puff PastryGently unfold the thawed puff pastry sheet on the prepared baking sheet. If it’s a large rectangle, you can leave it as is. If it’s folded, gently unfold it.
Prick the bottom of the pastry all over with a fork (this prevents it from puffing up too much). Brush the edges of the pastry with the beaten egg wash. Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
Make the Herbed Ricotta FillingIn a medium bowl, combine the ricotta cheese, Parmesan cheese, chives, parsley, thyme, minced garlic, salt, pepper, and red pepper flakes (if using). Stir everything together until well combined and creamy.
Prepare the Vegetables for the "Flowers"– Cherry Tomatoes: Wash and halve the cherry tomatoes lengthwise.– Asparagus: Snap off the tough ends of the asparagus.– In a bowl, toss the prepared cherry tomatoes and asparagus with 1 tablespoon of olive oil, salt, and pepper.
Assemble the TartSpread the herbed ricotta mixture evenly over the pre-baked tart crust. Then arrange the vegetable "Flowers" This is the fun part! Let your creativity bloom.Spread the herbed ricotta mixture evenly over the pre-baked tart crust. Arrange the Vegetable "Flowers"This is the fun part! Let your creativity bloom.
BakeCarefully transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up, and the asparagus is tender-crisp. The cheese should be melted and bubbly. Cool slightly before serving.