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Asparagus Tart

Asparagus Tart
25 min.
Preparation
55 min.
Ready in
moderate
Difficulty

Ingredients

for 1
500 grams green Asparagus
Salt
1 Garlic clove
1 Egg
2 tablespoons grated Parmesan
250 grams Ricotta cheese
Lemon juice
freshly ground Pepper
200 grams Puff pastry dough
2 tablespoons Olive oil
2 Baby zucchini
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Preparation steps

1

Peel the bottom third of the asparagus and blanch in salt water for 5 minutes. Rinse in cold water and drain well. Cut the asparagus into pieces. Peel and finely mash the garlic. Mix the garlic, asparagus pieces, egg, parmesan and 150 grams (approximately 5.5 ounces) of ricotta. Season with salt, pepper and lemon juice.

2

Roll out the puff pastry. Cut approximately 1 cm off each edge and press on top of the remaining pastry, forming a thicker edge. Brush with a little oil. Spread the asparagus mixture on the pastry. Rinse the zucchini and cut into thin slices. Lay the zucchini slices on the asparagus mixture. Spread the remaining ricotta on top of the zucchini. Season with salt and pepper. Drizzle with the oil. Bake for about 25 minutes, until golden brown.

3

Remove from the oven and serve.