Parmesan and Asparagus Tart
Recipe - Welcome
Parmesan and Asparagus Tart
0
Servings8
Cook Time45 Minutes
Calories256
Ingredients
1 sheet frozen puff pastry, thawed
1/2 cup whole-milk ricotta cheese
3/4 cup shredded Parmigiano-Reggiano cheese, divided
1 egg
1 tsp kosher salt, divided
zest of 1/2 lemon
1 Tbs fresh lemon juice
3/4 lb asparagus, ends trimmed
2 tsp olive oil, plus more for brushing
Freshly ground black pepper
Directions
- Preheat oven to 425° F. Carefully unroll puff pastry onto lightly floured piece of parchment paper. Roll out with floured rolling pin to a 9 x 12 rectangle. Poke the pastry all over with a fork.
- Whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, egg, 1/2 teaspoon salt, lemon zest and lemon juice. Spread cheese mixture evenly over the top of pastry, leaving a 1-inch border on each edge.
- Toss asparagus with olive oil, remaining salt and a generous sprinkling of black pepper. Layer asparagus evenly over ricotta. Brush exposed crust with oil. Bake for 35 minutes, or until asparagus is tender and crust is golden-brown. Sprinkle with remaining Parmigiano-Reggiano. Garnish as desired.
Nutritional Information
Calories: 256, Fat: 18 g (6 g Saturated Fat), Cholesterol: 40 mg, Sodium: 337 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 8 g.
0 minutes
Prep Time
45 minutes
Cook Time
8
Servings
256
Calories
Shop Ingredients
Makes 8 servings
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Nutritional Information
Calories: 256, Fat: 18 g (6 g Saturated Fat), Cholesterol: 40 mg, Sodium: 337 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 8 g.
Directions
- Preheat oven to 425° F. Carefully unroll puff pastry onto lightly floured piece of parchment paper. Roll out with floured rolling pin to a 9 x 12 rectangle. Poke the pastry all over with a fork.
- Whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, egg, 1/2 teaspoon salt, lemon zest and lemon juice. Spread cheese mixture evenly over the top of pastry, leaving a 1-inch border on each edge.
- Toss asparagus with olive oil, remaining salt and a generous sprinkling of black pepper. Layer asparagus evenly over ricotta. Brush exposed crust with oil. Bake for 35 minutes, or until asparagus is tender and crust is golden-brown. Sprinkle with remaining Parmigiano-Reggiano. Garnish as desired.