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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!
Course
Appetizer, Dinner, lunch
Cuisine
Vegetarian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
3
people
Author
Roberta
Ingredients
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
Seeds
Lemon zest
Instructions
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.