Description
Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice (optional)
- 1/2 teaspoon salt
- 1 pound puff pastry sheets (2 sheets), thawed
- 1/4 cup frozen green peas, thawed
- 1/4 pound asparagus, ends trimmed and chopped into 1 1/2 -inch long pieces
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon extra virgin olive oil, to drizzle
- Reynolds Wrap® Non-Stick Foil
Instructions
- Preheat the oven to 400ºF.
- Cover a large baking sheet or 2 medium size baking sheets with Reynolds Non-Stick Foil and set aside.
- In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, and salt, and set aside.
- Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches.
- Scoop about 1 ½ tablespoon of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.
- Top each square with about ½ tablespoon green peas and 5 to 7 asparagus pieces.
- Sprinkle ½ tablespoon of grated parmesan cheese onto each square.
- Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
- Take the tarts out of the oven and top with tarragon and a drizzle of olive oil. Serve immediately.
Notes
Refrigerate the leftovers in an airtight storage container for up to 3 days.
Nutrition
- Serving Size: 1 puff pastry
- Calories: 398
- Sugar: 1.1g
- Sodium: 407.2mg
- Fat: 27.3g
- Saturated Fat: 8.1g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 28.7g
- Fiber: 1.4g
- Protein: 10.2g
- Cholesterol: 13.2mg
