Springy Asparagus And Lemon Ricotta Tart Recipe

Gather the springy asparagus and lemon ricotta tart ingredients

The base for this delicious tart is crafted from a sheet of frozen puff pastry. You can thaw the puff pastry overnight in the refrigerator or simply leave it at room temperature for about 40 minutes while still in its packaging. To create an egg wash, combine 1 egg with 1 tablespoon of water. This mixture is brushed along the outer edge of the tart to achieve a golden brown crust. The filling consists of creamy whole milk ricotta, finely grated lemon zest, fresh chives, black pepper, and sea salt. Aged Spanish Manchego cheese is layered over the ricotta, followed by a sprinkle of fragrant fresh tarragon. Tender asparagus spears and bright red radish slices are lightly tossed in olive oil and then artfully arranged on top of the tart. If you have a surplus of asparagus, check out this handy tip for keeping it fresh!

Step 1: Preheat the oven

Set the oven temperature to 400°F.

Step 2: Lay out the puff pastry

Roll out the puff pastry and set it on a piece of parchment paper.

Step 3: Roll out the puff pastry

Flatten the pastry into a rectangle measuring 13 by 9 inches.

Step 4: Score a border on the pastry

Utilize a sharp knife to make a ½-inch border around the edges of the pastry. This technique aids in forming a crust that can puff up.

Step 5: Prick the pastry with a fork

Pierce the inner surface of the pastry thoroughly with a fork.

Step 6: Transfer the pastry to a baking sheet

Gently transfer the parchment paper and pastry onto a baking sheet.

Step 7: Egg wash the outer edges

Apply a small amount of the egg wash to the outer crust using a pastry brush.

Step 8: Bake the puff pastry

Bake for approximately 10 minutes, or until the pastry has puffed up and the outer crust is a light golden brown.

Step 9: Cool the baked puff pastry

Allow the pastry to cool completely for approximately 20 minutes.

Step 10: Make the filling

As the pastry cools, prepare the filling by combining the ricotta, lemon zest, chives, pepper, and ½ teaspoon of sea salt.

Step 11: Toss the asparagus and radishes with olive oil and salt

In a spacious, shallow bowl, combine the asparagus and radishes with the olive oil and the remaining ½ teaspoon of sea salt.

Step 12: Shave the Manchego

Utilize a vegetable peeler or knife to slice the Manchego into thin shavings.

Step 13: Spread the filling over the cooled pastry

Gently layer the ricotta mixture onto the cooled, baked pastry.

Step 14: Add a layer of shaved manchego

Spread the Manchego evenly on top of the ricotta.

Step 15: Add the tarragon

Dust the tarragon over the dish.

Step 16: Add the asparagus in rows

Place the asparagus in rows on top of the tarragon.

Step 17: Finish with the radish slices

Complete with the radish slices.

Step 18: Bake the tart

Bake the tart for 15 to 20 minutes, or until the crust turns a rich golden brown and the asparagus and radishes become tender.

Step 19: Cool the tart and serve

Allow the tart to cool for approximately 20 minutes, then slice and serve.

What are some tips or tricks for working with puff pastry?

Whether made from scratch or purchased pre-packaged, puff pastry is a delightful dough that elevates any dish to a gourmet level. It can be utilized for both sweet and savory recipes, boasting a light, airy texture and a rich, buttery taste. The pastry is created from a simple flour-and-water dough that is repeatedly rolled and folded over layers of butter. As it bakes, steam is released, forming hundreds of layers without the need for leavening. The dough must be chilled between each turn, making the process straightforward yet labor-intensive and time-consuming.

Kinnaird enjoys crafting this dough from scratch but appreciates the convenience of having frozen puff pastry on hand for quick baking. Thawing frozen puff pastry in the refrigerator overnight makes it easy to work with, but Kinnaird has also achieved excellent results by letting it sit on the countertop for 30 to 40 minutes. It’s important to ensure the dough is thawed enough to unfold without cracking, yet still cool enough to keep the butter from melting into the layers. Using a chilled rolling pin and a cool work surface, like a marble slab, can enhance the results even further. Kinnaird recommends using a sharp rolling pizza cutter or a thin knife for scoring and cutting the dough. When blind baking puff pastry, be sure to prick the dough with a fork to allow steam to escape and prevent large bubbles from forming.

What other ingredients can you add to this puff pastry tart?

While this vibrant asparagus and lemon ricotta tart boasts a delightful combination of flavors, there are numerous ways to customize the ingredients. For the filling, try mixing ½ cup of ricotta with ½ cup of fresh goat cheese, incorporating lemon zest and pepper for added zest. You can enhance the flavor further by adding fresh thyme or garlic powder. Instead of using aged Manchego, consider substituting it with grated aged white cheddar, gouda, or asiago cheese.

If you prefer, sautéed mushrooms can replace the radishes, providing an earthy depth to the bright asparagus topping. Cook the mushrooms in a little olive oil with a pinch of salt until their juices are released and evaporated. Ensure the mushrooms are as dry as possible before using them as a topping to prevent the delicate tart from becoming soggy during baking. Fresh basil or chervil can serve as a tasty alternative to tarragon, and a sprinkle of chopped Italian parsley or chive blossoms would also work well. For a heartier version of the tart, consider crumbling some cooked smoked bacon or finely chopped ham over the layer of shaved cheese.