Asparagus Ricotta Tart With Gruyere Cheese – a delicious recipe with pastry, egg, slender asparagus, milk ricotta cheese, olive oil, gruyere cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400. Roll out pastry on floured surface to 13x10 inch rectangle. Cut off 1/2 inch wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere. Brush border with egg, reserve remaining egg. Transfer to baking sheet and chill while preparing filling.
2
Steam asparagus till crisp-tender, about 3 minutes. Trnasfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops. set aside. Coarsely puree remaining asparagus in food processor. Add remaining egg, ricotta, 3 tsp oil, and salt. process until thick puree forms. Transfer to bowl. Stir in salami and 1/3 cup cheese. season with pepper. Spread mixture over pastry. Sprinkle with remaining cheese. Toss asparagus tips with remaining oil and arrange over filling. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
197
kcal
Calories
15
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 sheet frozen puff pastry (half of package), 1 egg, beaten, 1 lb slender asparagus, trimmed, 1/2 cup whole milk ricotta cheese, and more.
Yes, Asparagus Ricotta Tart With Gruyere Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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