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

FoodAsparagus, Pea and Ricotta Tarts

21:16  12 january  2019
21:16  12 january  2019 Source:

Restaurant serves Elf spaghetti breakfast topped with maple syrup, marshmallows, Pop Tarts

Restaurant serves Elf spaghetti breakfast topped with maple syrup, marshmallows, Pop Tarts In honor of Elf’s anniversary, a Chicago restaurant has put its saccharine train wreck on the menu.

Now Reading Asparagus , Pea and Ricotta Tarts . Recipe box. Share. 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.

Add ricotta and 1/4 teaspoon each salt and pepper to bowl with remaining egg. Finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered. Top filling with asparagus ; drizzle with oil. Bake until crust is golden brown, 18 to 20 minutes.

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.

RELATED: French Onion Cups Snack Recipe


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


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 easy, 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

Spread ricotta mixture on phyllo stack, leaving a 1/2-inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 teaspoon oil. Bake at 400°F until phyllo is browned and crisp, 22 to 25 minutes.

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.


358 calories

13g fat

45g carbs

14g protein

3g sugars

Italian for Beginners.
Here, ricotta, egg and Parmesan come together to make light and fluffy gnocchi . Finish with brown butter and sage, then get ready to plate second helpings. Ingredients: 2 cups whole-milk ricotta cheese 2 egg yolks ⅔ cup grated Parmesan cheese 1 teaspoon salt ¼ teaspoon white pepper Pinch of nutmeg ¾ cup flour, or more as needed 6 tablespoons butter 10 to 15 sage leaves Directions: 1. Make the Dough: In a medium bowl, combine the ricotta with the egg yolks, Parmesan, salt, pepper and nutmeg.

—   Share news in the SOC. Networks

Topical videos:

usr: 1
This is interesting!