Asparagus, Ricotta and Green Pea Tart
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 8
- Course: Main Dish
These tarts are an easy and impressive meal to serve for breakfast or brunch, from Reynolds Wrap® Ambassador Pickled Plum.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
Ingredients
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice (optional)
- 1/2 teaspoon salt
- 1 pound puff pastry sheets (2 sheets), thawed
- 1/4 cup frozen green peas, thawed
- 1/4 pound asparagus, ends trimmed and chopped into 1 1/2-inch long pieces
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon extra-virgin olive oil, to drizzle
- Reynolds Wrap® Non-Stick Foil
Directions
Step 1
Preheat the oven to 400° F.
Step 2
Cover a large baking sheet or 2 medium-size baking sheets with Reynolds Wrap® Non-Stick Foil and set aside.
Step 3
In a bowl, mix the ricotta cheese with the lemon zest, lemon juice and salt, and set aside.
Step 4
Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches.
Step 5
Scoop about 1 1/2 tablespoons of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.
Step 6
Top each square with about 1/2 tablespoon green peas and 5 to 7 asparagus pieces.
Step 7
Sprinkle 1/2 tablespoon of grated parmesan cheese onto each square.
Step 8
Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
Back to top