Asparagus Ricotta Tart Recipes

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ASPARAGUS - RICOTTA TARTS



Asparagus - Ricotta Tarts image

Asparagus - Ricotta Tarts: Absolutely delicious and flaky tarts that are topped with a creamy mix of ricotta, cheese & lemon along with tender asparagus.

Provided by Molly Kumar

Categories     Appetizer , Snack

Time 28m

Number Of Ingredients 8

1 Sheet Puff Pastry - completely thawed
3 Tbsp Skim Ricotta Cheese - you may use full fat too
2 Tbsp Parmesan Cheese - shredded
8 oz. Asparagus - halved
1 Large Egg - whisked
1 Tbsp Olive Oil
Salt and Pepper - as per taste
1 Tbsp Parmesan Cheese - for decoration

Steps:

  • Unfold the pastry onto a piece of parchment paper or foil.
  • Roll 1/2" bigger on all sides.
  • Slide the paper/foil (and pastry) onto a baking sheet.
  • Now, divide the pastry sheet into 8 equal square.
  • Lightly brush a 1/4" border of egg around each of the 8 pastry squares.
  • Add the 1 Tsp of ricotta mix on each pastry square and spread it to cover the square leaving the edges.
  • Top each pastry square with the asparagus (fits 5 stems) and drizzle olive oil on each.
  • Bake until the crust is golden brown, 18 to 20 minutes.
  • Turn off the oven and transfer the tarts to a serving plate.
  • Sprinkle some grated cheese and pepper on each.
  • Serve freshly baked.

Nutrition Facts : Calories 81 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 110 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ASPARAGUS AND RICOTTA TARTS



Asparagus and ricotta tarts image

These asparagus and ricotta tarts definitely look at the top end of picnic fare so you'll be shocked how easy they are to prepare - especially if you buy the pastry. The perfect vegetarian recipe for a day out.

Provided by delicious. magazine

Categories     Asparagus recipes

Time 1h

Yield Serves 4

Number Of Ingredients 8

375g pack ready-rolled puff pastry, at room temperature
250g vegetarian ricotta, well drained
50g freshly grated vegetarian Parmesan
Juice of 1 small lemon
4 sun-blush or sun-dried tomatoes in oil, drained and finely chopped
About 20 asparagus spears, trimmed to fit the pastry 'window'
1 tbsp extra-virgin olive oil
Chopped fresh mint leaves and chives, to serve

Steps:

  • Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry and cut into 4 rectangles, each about 16 x 12cm. Use a knife to mark out a smaller rectangle on each piece, big enough to hold 4-6 asparagus spears - don't cut through the pastry. Mark the borders in a neat lattice pattern, then transfer to a large baking sheet. Bake for 15 minutes, until just puffy and slightly coloured. Set aside to cool slightly, then depress the risen window gently with the back of a fork.
  • Meanwhile, lightly mix the ricotta, Parmesan and lemon juice in a bowl. Stir in the tomatoes but not too vigorously or you'll end up with a pink mess. Season with a little salt and plenty of black pepper. Divide the ricotta mix between the pastry cases, putting it in the middle of each and spreading it out just a little. Cover with the asparagus spears and press just slightly into the ricotta. Drizzle with the oil and bake for 20 minutes, or until the pastry is golden and the asparagus looks wrinkly and soft.
  • Serve the tarts, garnished with the mint and chives.

Nutrition Facts : Calories 547kcals, Fat 37.8g (18.1g saturated), Protein 17.4g, Carbohydrate 37.3g (3.7g sugars)

ASPARAGUS AND RICOTTA TART



Asparagus and Ricotta Tart image

This easy, flaky puff pastry tart, smeared with creamy ricotta and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.

Categories     dinner     main dish     vegetarian     cheese     quick and simple     gourmet     groups     low-calories     vegetarian recipes     asparagus     puff pastry     dinner recipes     puff pastry recipes     main dish     ricotta cheese     ricotta tart     dinner tart     tart recipe

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed
1 large egg
1 c. ricotta cheese
Kosher salt and pepper
1 lemon
4 scallions, 2 finely chopped and 2 thinly sliced
3/4 c. cup fresh flat-leaf parsley leaves, 1⁄4 cup chopped
1/4 c. fresh tarragon leaves, 1 tbsp. chopped
12 oz. asparagus, halved
1 1/2 tbsp. olive oil
1 tsp. honey
4 c. mixed greens

Steps:

  • Heat oven to 425°F and place oven rack in lower third of oven. Unfold the pastry onto a piece of parchment paper and roll 1/2" bigger on all sides. Slide the parchment (and pastry) onto a baking sheet.
  • Beat the egg in a bowl. Lightly brush a 1/2" border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon into the bowl; mix to combine. Fold in the chopped scallions and chopped herbs, then spread onto the pastry, leaving the 1/2" border of egg uncovered.
  • Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
  • In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.

ASPARAGUS-RICOTTA TART



Asparagus-Ricotta Tart image

An easy 6-ingredient dish that is perfect for brunch.

Categories     tart     fritatta     asparagus     ricotta     brunch     vegetarian     eggs

Yield 4

Number Of Ingredients 8

15 oz. ricotta cheese
4 large eggs
1/4 c. freshly grated Parmesan cheese
1/4 c. milk
3 tbsp. snipped chives
1/4 tsp. salt
1/4 tsp. pepper
asparagus spears

Steps:

  • Mix first seven ingredients together and pour mixture into 10-inch nonstick oven-safe skillet; top with asparagus spears and bake in 375 degrees F oven for 40 minutes.

ASPARAGUS-RICOTTA TART WITH COMTE CHEESE



Asparagus-Ricotta Tart with Comte Cheese image

Provided by Molly Stevens

Categories     Cheese     Bake     Picnic     Dinner     Asparagus     Spring     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 appetizer or 4 main-course servings

Number Of Ingredients 8

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces), divided

Steps:

  • Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
  • Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
  • Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

ASPARAGUS, LEMON & RICOTTA TART



Asparagus, lemon & ricotta tart image

A sophisticated vegetarian option for dinner guests

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Side dish, Supper

Time 1h10m

Number Of Ingredients 9

500g pack shortcrust pastry
flour , for dusting
4 eggs , plus 1 egg yolk
400ml double cream
2 lemons , zest only
2 x 250g packs asparagus , ends trimmed
140g ricotta
handful mint leaves, chopped
sea salt flakes, to serve

Steps:

  • Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
  • Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
  • Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

Nutrition Facts : Calories 497 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

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