We’re using bright fresh flavors because it’s spring and I’m sure those of you in the snowy parts of the world are looking forward to a good thawing out. Hoping that the weather is getting warmer where you are, I’m starting this lovely season off with a light recipe.
Isn’t this a pretty basket of fresh fruit and vegetables? These tartlets can be served for brunch or an appetizer for Easter dinner.
The tartlets begin with store bought puff pastry. Store bought, because no one has the time to spend making it, and why should we. 1 sheet of pastry is cut into squares, scored 1/4 inch inside the edge and pricked with a fork. This prevents the inside of the tartlets from puffing up too much as you want a nice crust around the edge.
The puff pastry is divided into squares. They are scored and a fork is used to poke holes. This prevents the inner part of the tartlets with the topping from rising and puffing up too much.
They are baked for 5 minutes, just so the dough is not too raw when you add the toppings. Homemade ricotta (recipe below) is mixed with lemon, parmesan and nutmeg which all complement the ricotta. Store-bought can also be used.
Pre-boiled asparagus spears are decoratively placed on top then the tartlets are baked until golden brown. When they come out of the oven they are garnished with fresh parmesan cheese and fresh mint. I told you they were easy.
If you’ve tried these Asparagus, Ricotta and Mint Tartlets or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 16 spears fresh asparagus and cut to the fit the inside of the tart
- 1 sheet frozen puff pastry, thawed according to package directions
- 4 tablespoons fresh ricotta
- Zest of 1/2 lemon
- 1 tablespoon fresh Parmesan cheese
- 4 grated fresh nutmeg
- 1 egg, beaten with 1 teaspoon milk
- 1 teaspoon fresh mint leaves, chopped
- Preheat oven to 400 degrees F.
- Bring a skillet of water to a boil, add salt so it takes like ocean water.
- Fill a large bowl with water and ice.
- Cook the asparagus 2-5 minutes depending on the thickness until they are bright green and tender.
- Line a large baking sheet with parchment paper. Set aside.
- Transfer the asparagus to the ice water to stop the cooking. Drain and transfer to a towel to pat dry.
- Roll out the puff pastry and cut into 4 even squares. My sheet measured 9 1/2 x 9.
- Place the puff pastries onto the parchment lined baking sheet.
- Score with a sharp knife 1/4 inch around, don’t cut through.
- Use a fork to prick holes all over the inside of the tartlets.
- Bake for 5 minutes. Remove from the oven, if the centers are puffy, prick with a fork.
- To a small bowl mix well the ricotta, lemon zest, parmesan and nutmeg.
- Brush the edges of the pastry with the egg/milk mixture.
- Spread 1 tablespoon of the ricotta mixture onto each of the tartlets, but not on the edges.
- Place 4 asparagus spears decoratively on each tartlet.
- Bake for 10 minutes until the edges are golden brown.
- Sprinkle with grated Parmesan cheese and chopped mint.
Amount Per Serving: Calories: 216 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 64mg Sodium: 121mg Carbohydrates: 24g Fiber: 3g Sugar: 11g Protein: 7g