I’ve long wanted to try this Asparagus Ricotta Tart that I saw on Stacey Snacks. Look how pretty:But I have held off for two reasons: first, I had a feeling 50% of the household wouldn’t dig it; second, despite being the season for asparagus I have to say what I’ve seen in the stores looks pretty awful. Maybe it’s not yet quite the season?
But that box of frozen puff pastry in the freezer is calling me. I think it’s the concept of the tart that I find so appealing, more than the ingredients. Can I make this more kid friendly, or at least appeal to 75% of the household? Forget Redman, he can have a scrambled egg. Let’s see…
Ricotta Tart with Ham and Peas
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 cup ricotta cheese
- 1/4 cup cubed prosciutto or ham
- 1/2 bag frozen peas, thawed and drained
- zest of a whole lemon
- salt and pepper
Roll out puff pastry in a tart pan, or lay free-form on a baking sheet. You can use whole, or cut into individual “tartlets”.
Mix ricotta cheese, egg, zest, salt and pepper. Spread in the center of puff pastry. Sprinkle with ham and peas (if you are making an asparagus tart, use pre-blanched spears)
Let cool 5 minutes then slice with a pizza cutter. This was a total hit. I took some across the street to my neighbor, and we killed the rest of it, spoiling our dinner. Redman took no notice of it but Panda had three pieces. Definitely making this for a party, and with the asparagus.