Herbed Ricotta Tomato Tart Recipe with Asparagus Flowers
Create a stunning spring centerpiece with this asparagus and cherry tomato tart recipe! Herbed ricotta and asparagus arranged like flowers make it beautiful and delicious.
Equipment
- 1 Fork
Ingredients
- 1 Sheet Puff Pastry frozen
- 1 Large Egg Beaten, for the wash
- 15 oz ricotta cheese whole milk
- ¼ cup parmesan cheese grated
- 2 tbsp chives chopped
- 2 tbsp parsley chopped
- 1 tbsp thyme chopped
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes optional
- 1 pint Cherry tomatoes halved, multi colors
- 1 lb asparagus thin
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet with a parchment paper.
- Gently 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.
- If desired, create a slight border around the edge of the puff pastry (about 1 inch) by scoring a line with a knife, being careful not to cut all the way through. This will help the edges puff up nicely. You can also gently crimp the edges with a fork for a decorative look.
- 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.
- In 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 vegetable flowers: Cherry Tomatoes: Wash and halve the cherry tomatoes lengthwise.Asparagus: Snap off the tough ends of the asparagus. If the spears are thick, you can slice them lengthwise into thinner ribbons using a vegetable peeler or a sharp knife (this will make them more pliable for arranging). If they are thin, you can use them whole or cut them into shorter lengths (about 2-3 inches) depending on your desired “petal” size.
- In a bowl, toss the prepared cherry tomatoes and asparagus with 1 tablespoon of olive oil, salt, and pepper.
- Spread the herbed ricotta mixture evenly over the pre-baked tart crust.
- Arrange the flowers to your liking.
- Carefully place the assembled tart back in the preheated oven. Bake for another 20-25 minutes, or until the crust is deeply golden brown and the vegetables are tender-crisp. The ricotta filling should be heated through and slightly set.
- Let the tart cool in the pan for a few minutes before carefully removing it from the tart pan. Serve warm or at room temperature. Garnish with extra fresh herbs, if desired. A drizzle of balsamic glaze after baking can also add a touch of sweetness and visual appeal.
Nutrition
Calories: 323kcalCarbohydrates: 21gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 53mgSodium: 348mgPotassium: 347mgFiber: 2gSugar: 3gVitamin A: 1178IUVitamin C: 20mgCalcium: 171mgIron: 3mg
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