Roasted Asparagus and Ricotta Tart

Name: Roasted Asparagus and Ricotta Tart
Total time: 30 min
Yield: 8
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 large egg; 1 c. ricotta cheese; Kosher salt; pepper; 1 lemon; 2 scallions, chopped; 1/4 c. fresh flat-leaf parsley, chopped; 1 tbsp. fresh tarragon, chopped; 12 oz. asparagus, trimmed, halved; 1/2 tbsp. olive oil

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

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roasted asparagus and ricotta tart on puff pastry

Mike Garten

Yields:

Total Time:

30 mins

This savory veggie tart is the ultimate side dish.

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Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg
1 cup ricotta cheese
Kosher salt
pepper
1 lemon
2 scallions, chopped
1/4 cup fresh flat-leaf parsley, chopped
1 Tbsp. fresh tarragon, chopped
12 oz. asparagus, trimmed, halved
1/2 Tbsp. olive oil

Directions

1. Step 1 Heat oven to 425°F; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll ½ in. bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2-inch border of egg around pastry.
2. Step 2Add ricotta and 1/4 teaspoon each salt and pepper to bowl with remaining egg. Finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered.
3. Step 3Top filling with asparagus; drizzle with oil. Bake until crust is golden brown, 18 to 20 minutes.

Nutritional information (per serving): About 205 calories, 14 g fat (5 g saturated), 7 g protein, 250 mg sodium, 13 g carb, 1 g fiber

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