With each bite of this asparagus-ricotta tart you get a lemony bite of creamy ricotta, crispy puff pastry, and sweet pops of garlicky onions and mushrooms.
Kosher salt and freshly cracked black pepperto taste
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Saute the Mushrooms and Asparagus
Heat olive oil in a sauté pan. Add garlic and sauté about for 30 seconds to infuse the oil (Do not brown!).
Add onions and mushrooms. Add a pinch of salt and cook until tender. Then remove mushrooms and onions from the pan.
Add asparagus to the same pan and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Prepare the Puff Pastry
Meanwhile, roll out the sheet of pastry dough on a lightly floured surface to about 9 ½ x 14 inches. Carefully transfer pastry to the prepared baking sheet. Place the baking sheet with the puff pastry dough in the refrigerator for 5 minutes, while the asparagus finishes sauteing, to ensure it would still puff when baking.
Build the Mushroom Asparagus Tart
After 5 minutes, remove the puff pastry from the refrigerator. Using a knife, gently score a 1-inch border around the edge of the dough. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge.
Place the asparagus in a row on top of the ricotta cheese, making sure to alternate between heads and ends across the puff pastry sheet and ricotta cheese.
Sprinkle the lemon zest, mushrooms, onion, and garlic mixture on top of the asparagus. Season with salt and pepper and grate fresh parmesan cheese on top.
Bake and Serve the Tart
Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into (6) 4 x 5-inch pieces.
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