I love asparagus. I find it very attractive and very “elegant”, if I may call it like this. Chic. Yes, this might be the perfect word for it -”chic”. And no matter how you’d cook it, it manages to preserve its elegance.
For example, an asparagus tart it is expected to be something extraordinary: happy and full of color, fine and light. And it could tansform your dinner in a mini culinary feast.
Ingredients:
-1 sheet of puff pastry
- 2 eggs (one beaten for crust and one for the filling)
- 100g ricotta cheese
- 2tbs heavy cream
- 50ml milk
- 2-3 tbs grated parmesan
- salt to taste
- pepper to taste
- a bunch of asparagus trimmed ( 10- 12)
Instructions:
- Heat oven to 190°C
- Unfold the pastry sheet and brush it with beaten egg. Fold the long edges of the pastry rectangle (cca 1cm) and brush them with egg. Do the same with the short edges. Fold again the long sides and brush with egg. Prick the inside of the shell with a fork and cut with a knife through the folded edges to allow the pastry to puff up. Bake for 15′ until golden brown.
- Set aside to cool a bit. If the inside of the shell puffed up while baking press it down before pouring in the filling.
- Turn oven down to 175°. Mix together the egg, ricotta, cream, milk, parmesan, salt and pepper. Pour the mixture into the baked tart. Lay the asparagus (I put the asparagus in hot salted water for 1′ before – they were very thin – otherwise bring them to simmer and cook for 3′) on top of the ricotta mixture, sprinkle some grated parmesan and some pepper on top and bake for another 15-20′ or until golden brown.
You’ll get one of the most delicious tart you’ve ever prepared.
You may serve it hot or cold.
The result is quite impressive.
Enjoy!
Woooow, tare frumoasa e! O asteptam, eram curioasa si imi place!
Ingenios impaturitul aluatului.
Multumesc Any. E usoara avand in vedere ca nu contine cine stie ce ingrediente iar modul de a impaturi aluatul o face mai ochioasa. Oricum, e bine sa coacem pasta sfoglia inainte de a pune ingredientele dandu-i posibilitatea aluatului sa creasca frumos in straturi. Te pup. Weekend placut.
Sunt de acord cu tine.Si pentru mine sparanghelul e chic.Si orice mancare care-l contine are un aer “chic”.Inclusa tarta ta!
Oooo…ce ma bucur ca nu sunt singura care considera sparanghelul “chic” ;). Multumesc de aprecieri si de vizita, Lilly.
Arata fantastic! Mi-as înfige coltii în tarta asta!
Super ti-a iesit si Cheesecake-ul cu gorgonzola!
Multumesc Maya. Te pup. Weekend placut.
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may I have this recipe in english plz
Tarta cu Sparanghel si Ricotta
Hi Teresa, thanks for passing by. Of course you may, I translated it in English for you and published it. I hope you’ll like it.