How To Make Asparagus, Lemon & Ricotta Tart
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Serves:
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 bunch of asparagus, trimmed
- 1 cup of ricotta cheese
- 1 lemon, zest and juice
- 2 eggs
- 1/4 cup of grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Roll out the puff pastry sheet on a lightly floured surface and transfer it to a baking sheet.
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In a bowl, mix together the ricotta cheese, lemon zest, lemon juice, eggs, Parmesan cheese, salt, and pepper.
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Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
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Lay the asparagus spears on top of the ricotta mixture, slightly overlapping them.
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Season the asparagus with salt and pepper, then drizzle with olive oil.
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Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and the asparagus is tender.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 138mg
- Sodium : 360mg
- Total Carbohydrates : 26g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 16g
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