John Myers
Asparagus Tart with Ricotta
The perfect asparagus tart with ricotta recipe with a picture and simple step-by-step instructions.
- 1 piece Finished puff pastry
- 1 piece Egg
- 250 g Ricotta
- 300 g Herbal cream cheese
- 1 bunch Chives
- 1 bunch Parsley smooth
- 10 leaves Mint
- Salt
- Pepper
- 1 piece Lemon
- 100 g Parmesan
- 1 kilogram Asparagus green
- Chop the herbs and mix well with the ricotta, herbal cream cheese, half of the Parmesan, the zest of a lemon, an egg, salt and pepper.
- Roll out the dough on a baking sheet lined with parchment paper. Preheat the oven at 180 °.
- Cut off the asparagus ends.
- Brush the dough with the herb mixture and place the asparagus stalks side by side.
- Sprinkle with the remaining Parmesan cheese.
- Bake the tart for 25 minutes.
- Let cool for a few minutes so that the puff pastry does not crack.
- Tip 8: You can also eat this tart cold.
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