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Asparagus, Ricotta and Green Pea Tart

Asparagus, Ricotta and Green Pea Tart

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 
  • ½ teaspoon fresh lemon juice (optional)
  • ½ teaspoon salt
  • 1 pound puff pastry sheets (2 sheets), thawed
  • ¼ cup frozen green peas, thawed
  • ¼ pound asparagus, ends trimmed and chopped into 1 ½ -inch long pieces
  • ½ cup grated parmesan cheese
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon extra virgin olive oil, to drizzle
  • Reynolds Wrap® Non-Stick Foil

Instructions

  1. Preheat the oven to 400ºF.
  2. Cover a large baking sheet or 2 medium size baking sheets with Reynolds Non-Stick Foil and set aside.
  3. In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, and salt, and set aside.
  4. 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. 
  5. 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.
  6. Top each square with about ½ tablespoon green peas and 5 to 7 asparagus pieces.
  7. Sprinkle ½ tablespoon of grated parmesan cheese onto each square. 
  8. Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
  9. 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

Keywords: Appetizer, brunch, snack, puff pastry pie

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