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

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

CHEESY ASPARAGUS TART



Cheesy Asparagus Tart image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons salted butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese
1 cup ricotta
1 teaspoon chopped fresh thyme
12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
  • Preheat the oven to 450 degrees F.
  • Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
  • Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
  • Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
  • Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
  • Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

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