Description
This Tomato Asparagus Puff Pastry Tart features a flaky pastry base topped with creamy ricotta, vibrant cherry tomatoes, and tender asparagus. Baked to golden perfection, it makes a delightful appetizer or light lunch, perfect for showcasing fresh seasonal vegetables.
Ingredients
Scale
- 1 sheet of puff pastry (thawed if frozen)
- 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (beaten, for egg wash)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the thawed puff pastry sheet to fit your baking tray, aiming for about a 12×12 inch square.
- Transfer the rolled-out pastry to a baking sheet lined with parchment paper.
- Using a sharp knife, gently score a border around the edges of the pastry, about 1 inch from the edge, without cutting all the way through.
- Prick the center of the pastry with a fork to prevent it from puffing up too much while baking.
- In a large mixing bowl, combine the trimmed asparagus pieces and halved cherry tomatoes.
- Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle in the garlic powder, salt, and pepper. Toss until well coated.
- In another bowl, mix together the ricotta cheese and grated Parmesan cheese, seasoning with a pinch of salt and pepper.
- Spread the ricotta and Parmesan mixture evenly over the center of the puff pastry, staying within the scored border.
- Arrange the asparagus and cherry tomatoes on top of the cheese mixture in a colorful pattern.
- Brush the edges of the puff pastry with the beaten egg.
- Place the assembled tart in the preheated oven and bake for about 25-30 minutes, or until the pastry is puffed and golden brown.
- Keep an eye on it during the last few minutes of baking to prevent over-browning; cover edges with aluminum foil if necessary.
- Once out of the oven, let the tart cool for about 5-10 minutes.
- Garnish with fresh basil leaves if desired.
- Slice into squares or wedges and serve warm or at room temperature.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, place slices back in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes