Roasted Asparagus and Ricotta Tart
To make ahead, trim the asparagus and prepare the ricotta - refrigerate. The tart will have to be baked the day of for best results
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
- 1 sheet frozen puff pastry (half of 17.3 ounce package, thawed
- 1 large egg
- 1 cup ricotta cheese
- 1/2 cup Garlic and Herbs Spreadable Cheese like Boursin or Rondele
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 lemon, zested
- 2 scallions, chopped
- 12 ounces asparagus, trimmed
- 1/2 tablespoon olive oil
Heat oven to 425 degrees; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2-inch border of egg around pastry.
Add ricotta, garlic and herbs cheese, and salt, pepper, and lemon zest into bowl with remaining egg. Mix well then fold in scallions. Spread onto pastry, leaving 1/2 inch border uncovered.
Top filling with asparagus using remaining pieces to fill in any empty spaces; drizzle with olive oil. Bake until crust is golden brown, 18 to 20 minutes.