Asparagus Tart
Servings 9 squares
Ingredients
- 1 frozen puff pastry thawed & cut into 9 squares
- 2 tbs olive oil
- 1 tbs honey
- ¼ teaspoon salt
- ¼ pepper
- 9 asparagus stalks
- ½ cup ricotta cheese
- ½ cup crumbled goat or feta cheese
- zest from one lemon
Instructions
- Thaw puff pastry to room temperature.
- Meanwhile, preheat oven to 350°F. Cover a baking sheet with parchment paper.
- Cut into 9 square pieces
- Cut off bottom ¼ in of asparagus stalk. Then cut stalk in thirds. Set aside.
- Combine honey, olive oil, salt and pepper in small bowl.
- Use basting brush to brush olive oil mixture onto puff pastry, leaving only a slight edge of pastry without oil.
- Place one spoonful of ricotta on each square and spread ricotta to the slight edge of pastry.
- Place 3 pieces of asparagus onto tart.
- Sprinkle goat cheese on top.
- Zest lemon onto each square.
- Bake for 20-25 minutes until squares are golden brown and puffing up.
- Serve immediately or reheat later.
Notes
- To make ahead of time, bake the asparagus tart fully and store in the fridge. Reheat in the oven at 350°F for 5–10 minutes before serving.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 16mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 0.1mg
