A few weeks ago, as I was lugging home groceries, I saw this sign: I’m not only thinking spring, I’m hoping and praying spring. And for this bar (which is outdoor only) to reopen. To help spring along (and to continue my quest to empty our refrigerator), I bought the spring-iest vegetable I know and turned it into a tart, inspired by my girl Martha.
Asparagus Ricotta Parmesan Tart
- 1 premade puff pastry, thawed
- about 1/3 cup ricotta cheese (full fat works best)
- about 1/2 cup Parmesan cheese
- about 1/4 red onion, thinly sliced
- 1 bunch asparagus, washed and trimmed
- salt, pepper & crushed reds
- olive oil (bonus if you can use an olive oil mister!)
- Preheat your oven to 400 degrees F. On a lightly floured surface, stretch & roll the puff pastry out a bit – be careful not to break it. Using a sharp knife, lightly score the pastry dough about 1 inch out from the edge, all the way around. Using a fork, lightly poke holes all over the dough and place on a large baking sheet. Bake the dough until golden – about 10 minutes.
- Remove the pastry shell and dot all over with ricotta cheese; lightly spread it about. Top with a big handful of Parmesan, the sliced onion, and then line the asparagus across – alternating spear to tip. Top with salt, pepper and some crushed reds. Mist or brush some olive oil over the tart. Pop the whole thing in the oven and bake for about 10-15 minutes.
- If you’d like to increase the decadence, this would be delicious topped with a little truffle oil or a fried egg…
- Think spring, hard.
This is such an easy meal and can be adapted so many ways, with so many different vegetables (and/or meats, if you like)- mushrooms and goat cheese? Corn and roasted tomato? Butternut squash and gruyere? The possibilities are endless. I will say – this is a meal that’s better for two, with some leftovers. Or for four not-hungry people. But who knows any of those? (Def not those ladies/gents over at Fiesta Friday.)