Asparagus, Ricotta and Mint Tartlets
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!