ASPARAGUS TART WITH RICOTTA, MINT AND ALMONDS
A delicious Spring tart, perfect as appetizer/lunch: asparagus tart with a creamy ricotta filling, mint and almonds!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
- 265 gr Rectangular puff pastry 30 x 35 cm (approx. 12 x 14 inches)
- 300 gr Fresh asparagus
- 125 gr Ricotta cheese
- a couple of leaves Mint
- a pinch Salt
- 15 gr Sliced almonds
- 1 Egg
- Lemon zest
Preheat your oven at 200° C (390°F)
Line a baking tray with parchment paper and place your rectangular puff pastry onto it.
In a bowl, combine ricotta, mint leaves and salt. Set aside.
Clean the asparagus - follow the directions here.
Fold the puff pastry to form a thicker edge.
Spread the ricotta in the center, then top with the asparagus and almonds.
Brush the edges with egg and cover them with seeds.
Bake for about 30-35 minutes or until golden brown.
Decorate with some other mint leaves and a tiny bit of lemon zest.