Sunday, September 29, 2013

Asparagus Tart

  • 1/2 pound fresh asparagus-woody stems removed
  • 1 sheet frozen puff pastry, or 1 can of the single sheet pastry by Pillsbury
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded cheese
  • Salt and pepper
  • Preheat oven to 400 deg.
  •  Roll out the puff pastry onto a baking sheet. 
  • Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle.
  •  With a fork, pierce this rectangle at 1 inch intervals and bake for 12-15 minutes.
  • Remove the pastry from the oven and spread the ricotta evenly across the inside of the pastry shell, followed by the shredded cheese and the asparagus.
  •  Sprinkle lightly with salt and pepper. 
  • Bake for 10 to 15 minutes until the cheese is melted and lightly golden brown.
  • Cut using a chefs knife

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