Asparagus and Pea Tart
Springtime is the perfect season to embrace fresh flavors, and this Asparagus and Pea Tart does just that. It's a delightful blend of tender asparagus, sweet peas, and creamy cheeses, all atop a flaky puff pastry. Whether you're looking for a light lunch or an impressive appetizer, this tart is sure to satisfy.
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Ingredients for Asparagus and Pea Tart
The star of the show is fresh asparagus, offering a crisp, earthy flavor that pairs beautifully with the sweet peas. These two vegetables bring a vibrant color to the tart and a hint of sweetness. The ricotta cheese adds creaminess, while the Parmesan cheese brings a salty, umami punch that enhances every bite. A touch of olive oil ties the cheese mixture together, while salt and pepper season it to perfection. Finally, the puff pastry provides a buttery, flaky base that elevates the tart to an elegant dish.
Asparagus and Pea Tart Tips & Tricks
- If using frozen peas, thaw them before adding to the tart to avoid excess moisture.
- For a richer flavor, drizzle a bit of balsamic glaze over the tart before serving.
- Use a pizza cutter for quick and easy slicing.
Serving Ideas for Asparagus and Pea Tart
This tart pairs beautifully with a light, crisp white wine like Sauvignon Blanc. For a complete meal, consider serving it alongside a simple mixed greens salad tossed with a lemon vinaigrette. It also makes a fantastic brunch dish when paired with a fresh fruit salad and a pot of herbal tea.
Frequently Asked Questions
- Can I use a different type of cheese?
- Absolutely! Goat cheese can be a great substitute for ricotta if you prefer a tangier flavor.
- What if I don't have fresh asparagus?
- You can use frozen asparagus, just make sure it's thawed and drained well before using.
- Can I make this tart ahead of time?
- Yes, you can bake it in advance and reheat in the oven at 350°F (175°C) for about 10 minutes before serving.
Asparagus and Pea Tart Recipe Walkthrough
First, let’s get the oven ready by preheating it to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
On a floured surface, roll out your puff pastry until it fits your baking sheet. Don’t worry about getting it perfect; rustic is charming. Carefully transfer your pastry to the prepared sheet.
In a mixing bowl, combine ricotta, Parmesan, a bit of olive oil, and a sprinkle of salt and pepper. Stir until smooth. Then, spread this cheesy goodness over the pastry, leaving a 1-inch border around the edges—this will give your tart a nice, crusty frame.
Now for the fun part: arranging the asparagus and peas over the cheese layer. You can be as artistic or as simple as you like. I like to alternate the asparagus spears for a neat, tidy look.
Gently brush the edges of the pastry with the beaten egg. This will give the crust a beautiful golden sheen once baked.
Pop the tart into your preheated oven and bake for 20-25 minutes, keeping an eye on it from around the 20-minute mark. It’s done when the pastry is golden-brown and puffed up nicely.
Once out of the oven, let it cool for a few minutes before slicing. This helps the cheese set a bit, making it easier to cut.
Why This Asparagus and Pea Tart Works
- Perfectly balances textures with tender veggies and crispy pastry.
- Quick and easy to prepare, yet looks gourmet.
- Showcases seasonal produce in a delicious way.
- Adaptable for brunch, lunch, or a sophisticated starter.
Ingredients
- 1 sheet puff pastry
- 1 bunch of asparagus, trimmed
- 1 cup sweet peas, fresh or frozen
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg, beaten
Step-by-step Instructions
- 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Roll out the puff pastry on a floured surface to fit the baking sheet, then transfer the pastry to the prepared sheet.
- 3. In a bowl, mix ricotta, Parmesan, olive oil, salt, and pepper until smooth.
- 4. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
- 5. Arrange the asparagus spears and peas over the cheese mixture.
- 6. Brush the edges of the puff pastry with the beaten egg.
- 7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
- 8. Remove from the oven and let cool slightly before slicing and serving.