Tomato and Asparagus Tartletts with Arugula
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 1 pkg Puff pastry
- ½ cup Ricotta cheese
- ½ cup Mozzarella (shredded)
- 2 eggs (lightly beaten)
- 2 cloves garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup cherry Tomatoes (halved)
- 16 spears Asparagus (trimmed, blanched and halved)
- ½ cup Parmesan (shredded)
- 1 cup Arugula
Preparation steps
1.
Preheat oven to 400 degrees F/ 200 degrees C.
2.
Roll out the pastry on a sheet tray lined with parchment paper and lightly greased, cut into 8 rectangles, and prick several times with a fork.
3.
In a medium bowl mix together the ricotta, mozzarella, eggs, garlic, and season with salt and pepper. Spread the mixture over the rolled out pastry rectangles, leaving a slight border around each.
4.
Lay the asparagus and tomatoes down over the cheese mixture, pressing down gently. Sprinkle the Parmesan cheese over the top and bake for 25-30 minutes, until dough is lightly browned and cheese is melted and bubbly.
5.
Top with arugula and serve.
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