Asparagus and Ricotta Tarts
Ingredients
- 1 sheet puff pastry, thawed
- 2 oz pancetta, diced
- 2 shallots, minced
- ½ lemon, juice and zest
- ¼ cup balsamic vinegar
- ½ cup olive oil
- ¾ cup ricotta cheese
- 1 cup finely grated parmesan cheese
- 1 teaspoon lemon zest
- 1/3 cup parsley
- 2 bunches asparagus, trimmed
- Olive oil for brushing
- Parsley and lemon wedges for serving
Instructions
- Preheat the oven to 400 degrees.
- Cut out four 5x2 inch rectangles from the pastry sheet and place on a baking tray lined with parchment paper. Score a border on each rectangle; set aside.
- In a sauté pan, sauté pancetta until crisp. Add shallots and cook until tender; remove from heat. Whisk in vinegar and lemon. Slowly whisk in remaining olive oil, season, and keep warm.
- Place the ricotta, parmesan, lemon zest, parsley, and salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with oil.
- Bake for 12-15 minutes or until the pastry is puffed and golden. Drizzle or brush with vinaigrette before plating. Serve with additional parsley and lemon wedge.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/