Best Asparagus Ricotta Tart Recipes

ASPARAGUS-RICOTTA TART WITH COMTE CHEESE

Steps:

• Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
• Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
• Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

ASPARAGUS, LEMON & RICOTTA TART

Steps:

• Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
• Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

ASPARAGUS RICOTTA TART WITH GRUYERE CHEESE

Steps:

• Preheat oven to 400. Roll out pastry on floured surface to 13x10 inch rectangle. Cut off 1/2 inch wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere. Brush border with egg, reserve remaining egg. Transfer to baking sheet and chill while preparing filling. Steam asparagus till crisp-tender, about 3 minutes. Trnasfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops. set aside. Coarsely puree remaining asparagus in food processor. Add remaining egg, ricotta, 3 tsp oil, and salt. process until thick puree forms. Transfer to bowl. Stir in salami and 1/3 cup cheese. season with pepper. Spread mixture over pastry. Sprinkle with remaining cheese. Toss asparagus tips with remaining oil and arrange over filling. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

HERBED RICOTTA, ASPARAGUS AND PHYLLO TART

Steps:

• 1. Preheat oven to 400 degrees
• 2. Stir together ricotta, parsley, milk, thyme, garlic and 3/8 tsp salt.
• 3. Place 1 phyllo sheet on a baking sheet lined with parchment paper. (Cover remaining dough to keep it from drying out.) Lightly brush phyllo sheet with oi and top with another fhyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 tsp oil to brush on asparagus.
• 4. Spread ricotta mixture on phyllo stack, leaving a 1/2 inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 tsp oil. Bake at 400 degrees until phyllo is browned and crisp, 22-25 minutes. Sprinkle with remaining 1/8 tsp salt; top with shaved cheese.

ASPARAGUS-RICOTTA TART WITH COMTE CHEESE

Steps:

• Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

ASPARAGUS-RICOTTA TART

Steps:

• Preheat oven to 400 Roll party into a 13 x 9" rectangle. Fold over 1/2" on all sides Transfer to a parchment lined baking sheet; with a a fork, prick all over Bake 10 min.
• Combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper

ASPARAGUS RICOTTA TART

Steps:

• 1. preheat oven 400. Roll out pastry to a 13x9 " rectangle. Fold over about 1/2 inch on all sides to form a crust. Transfer to parchement linesd baking sheet. Prick crust all over with a fork. Bake 10 minutes 2. Meanwhile combine ricotta, lemon zest, parsley, asiago and capers in a bowl. Season 3. Spread ricotta mix over crust. Sprinkle with more asiago. Line asparagus across filling. Bake until pastry is golden brown and asparagus is tender....about 30 minutes Serving 270 calories