Asparagus Pea Tart

Ingredients

• 1 cup whole milk ricotta
• 1 Tablespoon fresh lemon juice (~1/2 lemon)
• 1/4 teaspoon lemon zest
• 1 Tablespoon fresh mint (finely chopped)
• 1 Tablespoon shallot (finely chopped)
• 1 garlic clove (minced)
• 1/4 cup parmesan cheese* (shredded)
• Salt and Pepper (to taste)
• Dash red pepper flakes (optional)
• 1 ready-to-bake Puff Pastry Sheet*
• 1/2 cup frozen peas (thawed)
• 1 bunch asparagus (approximately 3 inches long)
• Drizzle olive oil
• 1 egg + 1 teaspoon water (whisked, optional egg wash)
• Drizzle honey (optional)

Instructions

1. 1

   Pre-heat oven to 400°F and grease or line a baking sheet with parchment paper.

2. 2

   In a small mixing bowl, combine ricotta, lemon juice, and zest, mint, shallot, garlic, parmesan cheese. Add red pepper flakes, salt, and pepper, and adjust for taste as needed.

3. 3

   Cut the puff pastry sheet into 6 equal rectangles; use the natural folds in the sheet to cut lengthwise, and then cut each long strip in half. Score each pastry by cutting a rectangle about ½ inch in from the edge of the pastry, only cutting about halfway through each piece of dough. Be careful to not cut all the way through.

4. 4

   Toss the asparagus with a drizzle of oil and set aside. Spread 1 to 1 ½ tablespoons of the ricotta mixture in the middle of the puff pastry square, inside the smaller rectangle you scored. This will leave about the ½ inch edge. Place about 2 teaspoons of peas on each pastry on top of the ricotta, and top with 3 asparagus spears on each puff.

5. 5

   Brush edges of each pastry with egg wash, if using. Bake for 20 minutes until puffs have risen and are golden brown. Remove and serve immediately warm, or at room temperature. Drizzle with honey, if using.