Food: Asparagus, Pea and Ricotta Tarts - PressFrom - US
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FoodAsparagus, Pea and Ricotta Tarts

21:16  12 january  2019
21:16  12 january  2019 Source:   purewow.com

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You can make plenty of wonderful things with puff pastry . Take, for example, our recipe for asparagus , pea and ricotta tarts .

Asparagus , Pea and Ricotta Tarts . By Erin McDowell. 6. Scoop 3 tablespoons of the ricotta mixture onto each piece of pastry. Divide the asparagus evenly among the tarts . Fold the edges of the pastry dough onto the ricotta and press gently to seal.

Asparagus, Pea and Ricotta Tarts© Photo: Liz Andrew/Styling: Erin McDowell

You can make plenty of wonderful things with puff pastry. Take, for example, our recipe for asparagus, pea and ricotta tarts. It begins with store-bought dough and ends with you enjoying every bite.

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Ingredients:

2 sheets store-bought puff pastry dough

1 cup ricotta cheese

1 teaspoon garlic powder

1 lemon, zested and juiced

1 egg, whisked

½ bunch asparagus, cut into 1-inch pieces

2 tablespoons olive oil

Salt and freshly ground black pepper

1 cup peas (fresh or thawed, if frozen)

¼ cup chopped fresh mint

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

Cheesy Asparagus Gratin

Cheesy Asparagus Gratin This family-friendly side dish is a delicious new take on potatoes au gratin. Yes, it’s still cheesy comfort food, but the fresh asparagus means it won’t leave you in a food coma. If you’ve ever made homemade macaroni and cheese, this technique will be familiar: you’ll make a bechamel sauce and top it with buttery breadcrumbs. In fact, you could double the sauce, toss it with pasta, stick it in the freezer and have mac and cheese ready to go whenever you need a quick dinner. For this dish, look for thick asparagus spears (not the pencil-thin ones) which will hold up better when served. Yields: 8 servings Ingredients 4 tablespoons (½ stick) unsalted butter, divided, plus more for baking dish 2 teaspoons kosher salt, divided, plus more for blanching water 2 pounds fresh asparagus, trimmed ½ teaspoon freshly-ground black pepper, divided 2 tablespoons all-purpose flour ¼ teaspoon cayenne pepper 1½ cups whole milk 3 ounces Gruyère cheese, grated (about ¾ cup) 3 ounces white cheddar cheese, grated (about ¾ cup) 1 cup Panko (Japanese-style breadcrumbs) Directions Preheat oven to 400°F with rack in highest position. Butter a 3-quart baking dish. Bring a large pot of salted water to a boil over high. Add half of the asparagus and cook until crisp-tender, 2 to 4 minutes (depending on thickness of spears). Remove with tongs, letting excess water drip off, and transfer to prepared dish. Repeat with remaining asparagus; toss with 1 teaspoon of the salt and ¼ teaspoon of the black pepper.

This flaky puff pastry tart , smeared with creamy ricotta and layered with roasted asparagus , is the perfect way to squeeze in a serving of veggies. WD Test Kitchen Tip: There's no need to pre-bake the crust. Placing the tart in the lower third of the oven (closest to the heat source) will ensure it cooks

7g sachet fast-action dried yeast, ½ tsp sugar, 200g spelt flour, 150g strong bread flour, 1 tbsp olive oil, 200g asparagus , 100g podded peas , ½ small bunch mint, leaves picked, 200g ricotta , 10g grated parmesan or vegetarian alternative, plus extra to serve, 1 garlic clove, crushed

2. On a lightly floured surface, roll out the puff pastry sheets until they are slightly flattened. Place the sheets next to each other, overlapping a little bit. Use your fingers to press them together to make one large sheet.

3. Using a knife or pizza cutter, slice the puff pastry into thirds, and then slice each thirdin half so that you have six 5-by-6-inch rectangles. Transfer the rectangles to the prepared baking sheets.

4. In a small bowl, whisk the ricotta with the garlic powder, lemon zest, lemon juice and egg to combine.

5. In a medium bowl, toss the asparagus with the olive oil to coat. Season with salt and pepper.

6. Scoop 3 tablespoons of the ricotta mixture onto each piece of pastry. Divide the asparagus evenly among the tarts. Fold the edges of the pastry dough onto the ricotta and press gently to seal.

7. Bake until the pastries are golden brown and the asparagus is tender, 20 minutes. Sprinkle the peas on top of each tart and then bake for 7 to 10 minutes more.

8. Let the tarts cool completely and then garnish each with 2 teaspoons of the mint before serving.

Nutrition:

358 calories

13g fat

45g carbs

14g protein

3g sugars

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